GET AHEAD You can make this on the day, if you prefer. Peel the onion, garlic and ginger. Finely slice the onion, 1 clove of garlic, half the ginger and 1 chilli. Place in a non-stick frying pan on a medium heat with 1 tablespoon of olive oil. Fry for 5 minutes, stirring regularly, then stir in the garam masala and mango chutney, followed by the spinach. Let it wilt, then tip the contents of the pan into a blender. Add 2 tablespoons of yoghurt, blitz until smooth, then season to perfection, tasting and tweaking. Cool, cover and refrigerate overnight.
Meanwhile, chop the paneer into 2cm chunks and place in a bowl with the turmeric and ½ a tablespoon of oil. Finely grate over the remaining garlic and ginger and toss gently to coat. Cover and marinate in the fridge overnight.
TO SERVE Fry the paneer in a non-stick frying pan, turning with tongs until golden all over. Prick the remaining chilli and blacken alongside, then remove. Pour in the spinach sauce and simmer for 5 minutes, loosening with splashes of water, if needed. Ripple through the remaining 2 tablespoons of yoghurt, then serve with the blackened chilli and an extra sprinkling of turmeric, if you like.