Heat sunflower oil in a non-stick frying pan and fry the Paneer on all sides until brown and crisp. This might take up to four minutes on each side.
Season with ground black pepper to taste.
In the meantime, put the coriander, mint, ginger, garlic, half the lemon/lime juice, yogurt, half the spinach and all the spices in a food processor. Season with salt to taste, then blend to a smooth purée.
Using a spatula, transfer the sauce into the pan, then stir to coat the paneer. Gently cook for a further couple of minutes until uniform.
Add the remaining lemon/lime juice to taste. Then stir in the remaining spinach leaves and cook until just wilted.
Scatter toasted coconut and extra garam masala, then serve with steamed basmati rice and the extra yogurt and mango chutney on the side.