1 Onion - Roughly Chopped
4 Garlic Cloves - Peeled
1 Thumb-Sized Piece of Fresh Ginger - Peeled and Roughly Chopped
60 g Unsalted Butter
1 tbsp Olive Oil
0.50 tsp Salt
1.50 tbsp Garam Masala
1 tbsp Medium Curry Powder
1 tsp Smoked Paprika
0.50 tsp Ground Cinnamon
200 ml Vegetable Stock
500 g Passata
2 tbsp Tomato Puree
2 tsp Sugar
150 ml Double Cream
400 g Paneer
250 g Baby Spinach