Heat 1 tbsp of the oil in a deep frying pan over a medium-high heat. Add the paneer cubes and fry for 5 mins, turning regularly, so each side is golden brown. Remove with tongs and put on a plate lined with kitchen paper.

To the same pan, heat 2 tablespoons of oil over a medium-low heat. Add the onion with a pinch of salt and cook for 8-10 minutes, stirring occasionally, until soft and starting to colour. Add the garlic, ginger, and green chilli. Cook for 1-2 minutes more until fragrant.

Once the onions have softened, add the tomato puree and spices with a small splash of water and stir to create a paste. Fry for a couple of minutes, until the puree turns a deep red colour and everything is smelling fragrant. Pour in the chopped tomatoes with a pinch of salt and stir to combine. Let it simmer for 3-4 minutes, then pour in the black chickpeas with their liquid. Stir to combine, then let everything simmer for 7-8 minutes to allow the beans to soak up the spices.

Add the spinach and cook until wilted, about 4 minutes.

Finally, stir through the yogurt, mango chutney and paneer. Check for seasoning, adjusting to taste.

Spoon the curry into bowls, top with some chopped, fresh coriander and serve with either with rice or with rotis or naan for mopping.