Before starting, wash and dry all produce. Heat a large non-stick pan over medium-high heat. While the pan heats, cut paneer into 1/2-inch cubes. When hot, add 1 tbsp (1 1/2 tbsp) butter, then swirl the pan until melted.Add paneer, then season with salt, pepper and Cumin-Turmeric Spice Blend. Pan-fry, turning cubes occasionally, until crispy and golden, 4-5 min. (TIP: If spices start to burn, reduce heat to medium.)Transfer to a plate.

Meanwhile, peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch pieces.Cut tomato into 1/2-inch pieces.Roughly chop spinach.Roughly chop cilantro.

Return the same pan (from step 1) to medium.Add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.Add onions and tomatoes. Cook, stirring occasionally, until softened, 3-4 min.

Stir in tikka sauce and stock powder. Cook, stirring often, until sauce thickens slightly, 30 sec.Add 1/2 cup (3/4 cup) water, chickpeas and canning liquid to the pan. Bring to simmer over high.Once simmering, reduce heat to medium. Cover and cook, stirring occasionally, until chickpeas are tender and tomatoes are broken down, 8-10 min.

Add spinach, half the paneer and half the cilantro to the pan. Cook, stirring often, until spinach wilts, 1-2 min. (TIP: If curry reduces too much, add 2 tbsp water at a time, until desired consistency is reached.)Season with salt and pepper, to taste.

Divide curry between bowls.Top bowls with remaining paneer. Sprinkle remaining cilantro over top.