Ingredients

750g/1½lb baby spinach, washed

3 tbsp vegetable oil

1 tsp cumin seeds

1 large onion, chopped

Thumb-sized piece of fresh ginger, peeled and sliced into long julienne

1½ tbsp chopped garlic

1-2 green chillies, whole

2 tsp ground coriander

Salt, to taste

250g/8¾oz ready-made paneer (available from some supermarkets and Asian grocers), cut into cubes

½-1 tsp garam masala

6 tbsp whole milk, or 4 tbsp double cream

1-2 tsp lemon juice, or to taste

Directions

Blanch the spinach in hot water for three minutes or until wilted. Drain into a colander and run cold water over it until cool. In a food processor or blender, blend to a smooth paste and set aside.

Heat the oil in a large non-stick pan. Add the cumin and fry for about 30 seconds, until fragrant, then add the onion and fry over a low heat for about six minutes, until soft. Add the ginger, garlic and chillies and cook for a further minute.

Add the ground coriander and salt to taste. Cook for another 30 seconds then add the spinach and a splash of water if necessary. The mixture should be loose but not watery. Bring to a boil and then simmer for three minutes.

Add the paneer cubes, garam masala and milk or cream. Stir and cook for a few minutes or until the spinach is nice and creamy. Stir in the lemon juice to taste. Serve with pilaff rice or naan bread.