Chop the red onions. Scrape into a large saucepan, with a good drizzle of neutral oil and a pinch of salt. Cook over a medium heat, stirring occasionally for 6-8 mins until softened.

Meanwhile, peel and roughly chop the ginger and garlic. Add to the pan, turn the heat to medium high and cook out for 2-3 mins then add cumin seeds, all the chilli powder, garam masala and tomato purée. Cook, stirring for a few minutes more.

Add the peanut butter along with water. Using a hand blender blitz until a smooth and creamy curry sauce, season to taste – if you like your curry a little thinner - add a splash more water.

Get started on your topping by toasting cumin seeds in a small frying pan until they’re smelling amazing – tip ‘em into a small bowl.

Very finely chop the remaining red onion, add to the bowl with the toasted cumin seeds and some seasoning, stir together.

Cut the paneer into bite-sized cubes. Heat the curry sauce until simmering then add the paneer, peas and spinach. Cook until the spinach is wilted and paneer soft, around 2-3 mins.

Swirl the yoghurt through the curry, top with the cumin, red onion, and some coriander if you like. Serve with cooked basmati rice.