Dice paneer to 1/2 inch cubes. Toss with turmeric, salt, and chili powder and set aside to marinate.

Prep up all of the ingredients. It's good to have everything ready to go so you can focus on the pan. Slice the onion, chop the garlic and turmeric, grate the ginger. If you've never worked with fresh turmeric, you just peel it with a spoon and chop it up. You can sub dry turmeric if you like. Maybe try a tsp. Turmeric is quite subtle, so it's tough to really put too much.

You should also puree the spinach. Toss it in the blender with a little water and chop it smooth. You can also just chop it manually if you prefer the leaves to keep a little of their shape.

Melt ghee in a medium sauce pan. Add the onion and stir over gentle heat until it's tender.

Stir in the garlic, ginger, turmeric and spices. Keep stirring over medium until the spices are toasted a bit. A lot of recipes call this the key step. This mixture should be gently toasted for quite awhile, until the onions are nearly caramelized really. You'll find that this long and gentle toasting of onion, spices, etc. is a common theme in Indian cooking. Take special care here and I'm sure that after a few goes, you'll find a technique you like. But, don't let that keep you from improving.

Stir in the spinach, and bring to a simmer. You'll probably wanna put a lid on the pot. Pureed spinach will bubble and spatter all over the stove otherwise.

Stir in the marinated paneer. Again, bring it back to a simmer.

Add the yogurt, and adjust the salt. You're good to go.