Peel and cut the potatoes into french fry sized slices. Place in a bowl of cold water and allow to sit for a few hours.

Cube the cheese. In a frying pan with some oil on medium high heat, add the cheese. Cook 2 minutes then gently flip the cheese, continuing to cook and flip until all sides have been browned. A spatula is best for the first flip to get under it so it doesn't stick, but after the first flip it shouldn't stick as much.

Once the paneer is browned on all sides remove from the pan.

In a new pan, cook the onions in some butter. until very browned, about 30 minutes. Add in the jalapenos and cook 5 minutes.

Add the garlic and ginger and cook 3 minutes. Add the spices and cook 2 minutes.

Add the spinach and water and simmer until all the spinach is wilted, about 10 minutes. Remove from heat and stir in the yogurt.

Add the mixture to a food processor and process until smooth. Taste and adjust seasoning as needed. Return to the pan and cook on low stirring often until the fries are ready. Add water if needed to thin it out.

Strain the fries and rinse. Pat dry. Bring the frying oil to 300 and cook the fries in batches for about 5 minutes until tender. Remove from oil and dry.

Bring the oil to 375 and fry in batches until brown and crispy. Remove from oil and season.

Finally, put the fries on a plate and top with the spinach curry mixture. Top with the fried cheese. Serve.