1 thumb-sized piece of ginger, peeled and finely chopped
1 jalapeño, seeded, chopped (use 1/2 if you want less spice)
2 tsp. cumin seeds
1 heaping tsp. coriander
1 heaping tsp. turmeric
1 tsp. salt
2 big handfuls fresh spinach
1 tomato, diced (I used a few grape tomatoes)
Heat 2 tablespoons olive oil in sauté pan. Add paneer cubes and brown lightly. Remove from pan and set aside.
To the same pan, add another tablespoon olive oil and the butter. Add onions, garlic, ginger, jalapeño, and cumin seeds. Sauté until onions start to soften. Add coriander and turmeric and sauté a bit more to combine and cook the spices.
Return paneer to pan, toss to coat the cubes with the mixture. Add spinach and toss again until it wilts.
Top grilled naan* with paneer/spinach mixture. Toss diced tomatoes on top and serve.
*I grilled the naan on my stovetop grill pan. If you have a gas stove, you could just carefully heat it up directly over the flame, or crisp them up in the oven. I also brushed a little more olive oil on the naan before adding the toppings.