Indian spinach and paneer curry

This curry is made from chunks of a cottage-style cheese called paneer, in a sauce with fresh spinach, which gives it a naturally thick and creamy consistency.

PREP & COOKING TIME 20MIN SERVES 4

★ 3tbsp ghee or vegetable oil

★ 1 large onion, finely chopped

★ 2cm piece of fresh ginger, peeled

and grated

★ 2 garlic cloves, crushed

★ 1 green chilli, finely chopped

★ 400g paneer, cut into 2cm cubes

★ 1tsp garam masala

★ 1tsp ground turmeric

★ 1tsp cumin seeds

★ 400g spinach, roughly chopped

★ Sea salt and freshly ground black pepper

1 Heat 2tbsp of the ghee or vegetable oil in a large, heavy-bottomed pan over a medium heat. Add the onion and fry for 5min. Add the ginger, garlic and chilli, and continue to fry for a further 5-7min until everything is nicely caramelised. If it starts to look dry, add a little more ghee or oil.

2 While the onion is cooking, heat the remaining ghee or oil in a non-stick frying pan. Add the paneer and fry for 7-8min, turning the cubes regularly until all the sides are golden. Remove to a plate.

3 When the onion is ready, add the spices and fry for 30sec, mixing well. Add the spinach to the onion along with 50ml water. Cook for 2min until the spinach is wilted.

4 Stir in the paneer and cook for a further 2min until the paneer is heated through. Season to taste and serve with rice or warm naan.