This is my version of saag paneer (or palak paneer), an quick Indian side of greens with fresh cheese. The version one reconstitutes from powder in a pouch tends to be more pablum-like. When I make it at home I like mine chunky, with fried paneer and the tang of a tomato sauce. This specimen is a saute of onion, garlic, coriander, cumin, fenugreek (methi) seed, and spinach leaves to which chopped canned tomatoes have been added toward the end. Very simple, quick to do, and not at all hot, so a hit with small children. The onion and fenugreek make it seem quite sweet, actually.
Be warned that paneer is a vengeful dairy product. It hath wrath. Sweetly toasted cubes of cheese come at the price of hot oil spitting about the kitchen and the cook. For minimal spitting, buy a well-pressed block of paneer and fry the whole thing over medium heat on its two significant sides. The fried slab of paneer may be subsequently chopped, producing on each cube two nicely browned sides of six, all for minimal fuss and violence. Frying individual cubes of paneer is maddness: a volley of hot oil shrapnel will pepper your hairy forearms and set them on fire. And once that spreads to your eyebrows your evening is pretty much ruined.