Mix together the turmeric, cayenne pepper, 1 teaspoon salt, cinnamon, and 3 tablespoons olive oil in a large bowl. Stir in the cubes of paneer.

Set aside so the cubes marinate about 20 minutes.

Pour the thawed spinach into a colander and gently squeeze out excess water. Leave in the colander to drain.

Heat a large skillet over medium heat and add the paneer to the pan along with the marinade. Cook the paneer on one side for 2-3 minutes, then flip the paneer so the other side browns and cooks another 2 minutes. Remove the paneer from the pan and transfer to a plate.

Add 1 tablespoon of oil to the pan. Add the onions, ginger, garlic and chile to the pan. Saute the mixture until it's the color of caramel, about 15 minutes.

Melt the butter in the pan. Add the garam masala, coriander and cumin to the pan. Cook, stirring for about 3 minutes.

Stir in the spinach. Add 1/2 teaspoon salt and 1/2 cup of water, stir, and cook 5 minutes.

Remove the pan from the heat. Stir in the yogurt, a spoonful at a time.

Add the paneer. Return the pan to the stove, cover and cook about 5 minutes more.

Serve.