First, set your rice going according to package instructions.

Pan fry your paneer. Coat the bottom of a large saucepan in coconut or vegetable oil. Fry your paneer pieces, over a high heat, until golden. Turn the pieces regularly to cook them as evenly as you can. When they're finished, remove from the pan and place on a paper towel (to absorb the excess oil) while you prepare the sauce.

In a deep frying pan or skillet, saute the onion in olive oil or coconut oil over a high heat until it's starting to brown.

Add the garlic and ginger and saute until soft.

Now lower the heat source to a low setting ahead of adding the spices - we want to toast them a little when we add them to the pan, but not burn them.

Add the cumin seeds and cardamon seeds into the pan alongside the onions, garlic and ginger. Mix through for a few seconds until they release some fragrance.

Add the garam masala and chili powder and mix through before quickly adding the tomato puree and a little bit of the water to the pan, stirring to form a very thick paste.

Add the cherry tomatoes and simmer everything for about 5 minutes until the tomatoes start to break down. You may need to turn the heat back up to medium setting now. I like to give the tomatoes a little squish with the spatula so they start to release their juices but otherwise remain in whole pieces. Add water as you go - up to 1 cup's worth - whenever the pan seems too dry / sticky. Don't overcook - you want to keep some distinct pieces of cherry tomato and not let them break down too much.

Finally, add the baby spinach in handfuls and let it wilt into the sauce.

Add the paneer to the sauce and mix through.

Serve over rice and scatter with fresh coriander if desired.