Play around with the vegetables and replace the hokkaido with your favourite vegetables.
Top with coriander and serve with warm naan bread for a vegetarian Indian dinner.
Peel the onion, garlic and ginger, roughly chop along with chilli and blitz to a fine paste in a blender. Fry the paste in oil for 4-5 minutes. Add the spices and toast for 1 minute. Add yoghurt, stock and tomatoes. Add in the diced vegetables, bring to a simmer and cook for 20-30 minutes. Add butter to the curry. Season to taste with salt, sugar and lime juice, and toss in the spinach until wilted.
Fry the paneer in neutral oil and cut into bite size pieces, then add it to the ready dish.