Heat the oil in a large saucepan and cook the onion, garlic and ginger over a low hear for 2–3 minutes. Meanwhile, cut the paneer into 1.5 cm (¾ inch) cubes.
Add the curry powder and cook for 1 minute, then stir in the paneer. Stir-fry for a further minute.
Pour over the coconut milk and add the peas. Cover and simmer for 4 minutes, until the peas are tender. Stir in the spinach and cook for a further minute, until the spinach has wilted. Season to taste and serve immediately with naan breads.