Fry 'em up in hot oil (I use light olive oil but anything non-rancid will do - groundnut, rapeseed)
Put them to one side and coat them lightly with a mixture of 1 tsp garam masala and 1/8th tsp salt and 1/8th tsp chilli powder.
Fill your sink with spinach or another leafy green that will reduce on cooking. When you've washed all the crap off, chop it fairly fine, removing any hideously thick stringy stalks.
Whizz up or crush an inch cube of ginger (or a bit more), 3 or 4 cloves of garlic and 1/2 to 1 green chilli. Bung it in hot oil in a decent sized pan with a lid and fry, stirring, till ithe aroma is released but the garlic isn't browned. Watch out - it's a spitter!
Add the greens, mix it all together, bung the lid on and let it stew on a low heat for 5 - 10 minutes till soft, adding a little water if it seems dry. Bung in the paneer and 3 tbsps of single cream (or yoghurt if you're practising self denial). Stir gently, bring to a low simmer and cook for 5 -10 minutes.
Serve with chapatis, arabic flat bread or nan. Have nice dhall or chana masala with it too, if you want a more substantial meal.