In a large pot, bring water to a boil. In a large frying pan, heat oil on a low - medium heat, then add in chunks of cheese and fry/brown them on several sides until slightly golden. Set them on a separate plate or dish. In the same pan, at the same temperature, add in cumin seeds, turmeric, coriander, and garam masala and heat them for a couple minutes then add in onions, tomatoes, garlic, and ginger and saute them until the onions are translucent and the tomatoes have broken down some.
Add spinach to boiling water, and blanch the leaves for 2- 3 minutes and then drain them well. Once drained and cooled enough to handle them, put them onto your chopping board and give them several rough chops with a big knife.
Then add the cheese, spinach, and coconut milk back into the frying pan with everything else and let it simmer on a low heat for 10 - 15 minutes, so that all the flavors can marry together.
Suggested Accompaniments:
Brown or White Basmati or Long Grain Rice
Naan Bread
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