1. In a large bowl, whisk together the turmeric, paprika (or cayenne), 1 teaspoon salt and 3 tablespoons oil. Drop in the cubes of paneer and gently toss. Allow the cubes to marinate while preparing remaining ingredients.
2. Bring a medium pot of salted water to boil. Blanch spinach until leaves turn bright green (roughly 2 minutes). Remove immediately and transfer to an ice bath. Drain well.
3. Puree spinach in a food processor
4. Heat a large nonstick skillet over medium heat.
5. Add paneer and brown each side. Transfer to a plate.
6. Add the remaining 1 1/2 tablespoons oil to the pan. Add the onion, ginger, garlic and chili. Sauté the mixture until it’s lightly browned. Add in the chopped tomato.
7. Add the garam masala, coriander and cumin. Cook, stirring often for 3 to 5
8. Add the spinach and stir well, incorporating the spiced onion mixture into the spinach. Add a little salt and 1/2 cup of water, stir, and cook about 5 minutes with the lid off.
9. Turn the heat off. Add the yogurt, a little at a time to keep it from curdling. Once the yogurt is well mixed into the spinach, add the paneer. Turn the heat back on, cover and cook until everything is warmed through, about 5 minutes

Serve with naan bread.