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First, make the 'paneer': Put the groundnut oil, salt & nutritional yeast in a bowl & mix it altogether to make a paste. Add the tofu cubes & stir them round so they're all covered in a nice crust. Put the cubes on a baking tray lined with parchment paper & bake them for 20 minutes at 200℃.
Then, start on the saag: Warm the groundnut oil in a large pan, add the cumin seeds & stir them round until you’ve released the aroma. Add the onions & stir them round until they’re translucent. Add the garlic, ginger, chilli & stir them round until you’ve released the aromas. Add the spices & stir them in so the onions have changed colour & the smells are amazing. Add the tomatoes, stir them round until they’ve softened too. Add the salt, sugar & water & them all together.
Next, add the spinach: Add the spinach leaves, stir them in until they’re completely wilted & then stir in some more water. Add the chopped spinach & stir it in until it’s wilted. Add the blended spinach & the soy cream & stir it all together.
Add the 'paneer' and serve: Take ⅔ of the tofu chunks & fold them into the saag. Sprinkle the remaining chunks on top of the pan. Serve the curry over basmati rice & garnish with crushed popadoms.