1.Heat 1 tablespoon of the oil in a large heavy-based frying pan over medium-high heat. Cook onion, stirring, for 5 minutes or until soft. Add ginger, garlic, coriander roots and stems, and half the green chilli; cook for 1 minute or until fragrant. Add spinach; cook for 1 minute or until just wilted.
2.Transfer spinach mixture to a food processor with coriander leaves; pulse until chopped coarsely.
3.Heat remaining oil in same pan over medium-high heat. Add paneer; cook, turning, for 2 minutes. Add spices; cook, stirring, for 1 minute or until fragrant.
4.Return spinach mixture to pan with chickpeas; stir until warmed through. Remove pan from heat; stir in yoghurt until combined.
5.Serve half the curry topped with remaining chilli, and lemon wedges. Transfer remaining curry to an airtight container; cool, then store.
Serve with steamed brown basmati rice, broccoli ‘rice’ or basmati pilaf, if you like.
Refrigerate curry for up to 3 days. Freeze for up to 3 months; thaw in the fridge, then reheat in a microwave.