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Cut the paneer (or halloumi) into roughly 1.5cm dice and toss in a bowl with ½ tablespoon of the curry powder and a splash of the milk, to coat. Set aside.
Heat the oil and half of the butter in a large pan, stir in the onions and a pinch of salt, cover and cook for about 6 minutes until softening, stirring once or twice. Add ½ tablespoon of curry powder and the ginger and cook for 2 minutes until fragrant. Add the chopped tomatoes, almonds and the rest of the milk to the pan and simmer, uncovered for 5-6 minutes. If you like a smooth creamy sauce, blitz with a hand blender.
Mix the spinach, chickpeas and the spiced paneer into the sauce and simmer, covered for 5 minutes. Season to taste and serve with naan bread or rice if you like, although it's a filling dish as it is.