Heat the vegetable oil in a large non-stick pan over a low heat. Scatter in the garlic and cook gently for 3-4 mins until lightly golden, then remove from the pan using a slotted spoon and drain on kitchen paper. Sprinkle with a little salt.

Turn the heat up slightly, add the red onion and cook for 4-5 mins until beginning to soften, then add the paneer and cook for 5 mins until each side is golden. Stir in the curry paste and cook for a further 4-5 mins, then pour in 100ml water. Wilt in the spinach and mix well.

Lightly season, then serve with flatbreads or rice, if you like.