Combine the turmeric, oil, pinch of salt, and paneer in bowl. Toss to combine and set aside.

Mince onion, garlic, and ginger in food processor. You'll probably need to add a splash of water to make it puree more easily.

Heat a large, heavy-bottomed pan over medium-high heat. Add the ghee and allow it to melt. Once the ghee is very hot, add the paneer to the pan, trying not to crowd the individual pieces too much. Brown the paneer, then flip and brown the opposite side. Remove the paneer from the pan and set aside, leaving as much of the ghee in the pan as possible.

Add the pureed onion mixture to the pan and fry over medium heat. Continue to stir and saute until the mixture is a light golden colour. You may need to add an occasional splash of water or bit of ghee to the pan to help keep it moist and to prevent scorching. Don't rush this stage, as it's essential for building flavour in the final dish.

While the onion mixture is cooking, combine the beet and horseradish greens in a food processor and pulse to chop very finely. If you prefer a very sauce-like consistency, you can add some water and puree the mixture more finely. If you don't have a food processor or you prefer to work by hand, you can very finely chop the vegetables with a knife.

Once the onion/garlic/ginger mixture is cooked, add the spices, stir, and fry for about 45 seconds. Add in the chopped greens and approximately 1/2 cup of water (see note below). Cover and simmer for about 5 minutes, or until the greens are soft and well cooked.

Add the cooked paneer to the pan and stir to combine. Add in the yogurt and stir once again, then let sit for 1 minute or so. Add salt to taste. Garnish with a little extra yogurt and cilantro (if you like), and serve warm with rice, chutney, pickles, naan/roti, etc.