Toast the cashews in a frying pan on a medium heat. Shake the pan occasionally to prevent burning.

Once golden, tip the cashews into a pestle or mortar and squish 'em.

Peel and slice the onion and place into the a pan with 1 tablespoon of olive oil and the curry paste.

Cook and stir for 8 minutes, then add 1 tablespoon of red wine vinegar.

Let the vinegar cook for 30 seconds, then dice and add the Paneer and spinach.

Stir until the spinach wilts and all the liquid evaporates, then taste and season with salt and pepper.

Serve with basmati rice, and top with the cashew nuts.