Using frozen spinach (I steamed it rather than cooking in water) was less expensive than fresh (out of season; it's December); the rest of the ingredients were simple to put together. As I didn't have tomato sauce handy I used Korean ketchup, but only 1 tsp as it is spicy. I also cut back on dried chilies as I grow, dry & grind the Thai variety so a pinch is all that's needed. I increased the yoghurt to cool it down as it was still a little too spicy upon tasting. Overall, I'll be using this recipe as paneer is difficult to find in this area of B.C. (Canada). Nice job!