Fill a medium-size saucepan halfway with water and bring it to a rolling boil over medium-high heat. A few handfuls at a time, stir the spinach leaves into the water and let them wilt. Repeat until all the leaves have wilted. Then drain them in a colander and run cold water through them to cool them (this will also shock the chlorophyll in the leaves, allowing them to retain their bright green colour).

* Step 2

Finely chop the spinach and put it in a bowl—and don’t worry about the water that continues to pool at the bottom of the bowl.

* Step 3

Heat the oil in a small saucepan over medium heat. Add the mustard seeds, cover, and cook until the seeds have stopped popping (not unlike popcorn), about 30 seconds. Add the onion, garlic, turmeric, and cayenne.

* Step 4

Cook, uncovered, stirring occasionally, until the onion starts to soften and brown, 10 to 12 minutes. (The deep orange-yellow spices mask the colour of the onion, but you will definitely sense its softness and smell the deep roasted aroma emanating from the skillet.)

* Step 5

Stir in the spinach, including any of its green-tinted water, and the mango powder, salt, garam masala, and tomatoes. Simmer, uncovered, stirring occasionally, for about 5 minutes.

* Step 6

Fold in the paneer and simmer, uncovered, stirring occasionally, to let the cheese warm through, 1 to 2 minutes.

* Step 7

Stir in the half-and-half, cover the skillet, and simmer, stirring occasionally, until the cheese has softened and the sauce has thickened slightly, 8 to 10 minutes. Then serve.

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