Heat the oil in a large, non-stick pan.
Add the cumin and fry for about 30 seconds, until fragrant.
Add the paneer and cook until it is golden brown.
Add the onion to the golden brown paneer and fry over a low heat until soft, about 6 minutes.
Add the ginger, garlic and chilli paste and cook for a further minute.
Add the ground coriander and salt to taste.
Cook for another 30 seconds, then add the spinach and a splash of water if necessary. The mixture should be loose but not watery.
Bring to the boil and then simmer for 3 minutes.
Add the cream (or yoghurt). Stir and cook for a few minutes until the spinach is nice and creamy.
Stir in the lemon juice to taste.
