With this dish you marinate the cheese and make the gravy while the cheese is marinating in the refrigerator
For the marinade combine: The yogurt, the 1/2 tsp of ginger, the 1/2 tsp of garlic. 1/4 tsp of chili powder, and 1 tsp of garam masala. Set aside.
Cube the cheese into small bite-sized pieces
Add the cheese to your marinade and place into the refrigerator.
Next make the Tikka Masala sauce
Rough chop the onion
Peel and crush the garlic cloves
Peel and finely chop the ginger
Heat a saute' pan to medium high heat
Add 1 tsp of ghee reserving the other tsp, you may also need a splash of olive oil depending on the size of your pan and your onion
Add the cumin seeds and cook until you smell them
Add the onions and ginger then as they turn translucent add the garlic, cook until the onions brown
Add the Tsp of Garam Masala
Add the 1/2 Tsp of Chili Powder
Add the 1/2 Tsp of Turmeric
Salt to taste
Cook for 10 minutes and then set aside to cook slightly to a warm temp
Heat a saute' pan
Add 1 tsp Ghee and 1 Tsp Olive oil
Add the Paneer cubes and sprinkle with a dusting of chili powder T(his helps them to brown) You may also roast them in the oven or toaster if you prefer
Once the Paneer is browned remove it as you do not want to over cook it.
Run the warm sauce mixture that through the food processor or use an immersion blender. Once the sauce is to your preferred consistency, add it to the saute' pan
Add the toasted Paneer to the sauce and cook it together.
Add the cup of fresh spinach and let it wilt in the sauce