Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut any larger cauliflower florets into bite-sized pieces.Peel, then quarter carrot lengthwise. Cut into 1/4-inch quarter-moons.Roughly chop cilantro.Cut paneer into 1/2-inch cubes.

Add cauliflower and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to combine.Roast in the middle of the oven until tender, 15-18 min.

Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 2 tbsp butter, then swirl the pan until melted, 1 min. Add paneer. (NOTE: Don't overcrowd the pan; cook paneer in 2 batches for 4 ppl, using 2 tbsp butter per batch.) Pan-fry, turning cubes occasionally, until crispy and golden brown all over, 5-6 min. Transfer paneer to a plate and set aside.

Reheat the same pan over medium. When hot, add carrots. Cook, stirring often, until tender-crisp, 3-4 min.Add tomato sauce base, ginger-garlic puree and Cumin-Turmeric Spice Blend. Stir to coat carrots.

Add 1 1/4 cups (2 cups) water and stock powder. Stir to combine. Bring to a simmer, then stir in paneer.Cook, stirring often, until carrots are tender and sauce thickens slightly, 6-8 min.Add spinach. Stir until paneer is warmed through and spinach wilts, 1-2 min. (TIP: If you prefer a lighter sauce, add more water, 1-2 tbsp at a time.)Remove from heat, then season with salt and pepper, to taste. Cover to keep warm.

Divide cauliflower between bowls. Top with paneer, spinach and any remaining sauce from the pan.Sprinkle crispy shallots and cilantro over top.