Spinach Paneer

SERVES 4 as a main
• 2 tbsp ghee or groundnut oil
• 350g paneer, cut into cubes
• 1 large onion, finely chopped
• 30g root ginger, peeled and grated
• 6 cloves garlic, peeled and grated
• ½ tsp ground turmeric
• 1 tsp garam masala
• 1 green chilli, deseeded and thinly sliced
• 350g baby spinach leaves, washed and torn
• 200g plain yogurt
• 175g frozen peas, defrosted (just run boiling water through them)
• 4 tbsp double cream (optional)
• juice of 1 lime or ½ lemon, to taste
• a handful of coriander, roughly chopped (optional)
Heat the ghee or oil in a saucepan and sauté the paneer until it is golden all over and a slight crust has formed on the pieces. Lift out on to kitchen paper with a slotted spoon. Season.
In the same pan, cook the onion until soft and golden. Add the ginger, garlic, dry spices and chilli and cook for a further two minutes over a medium heat. The onion will darken but shouldn’t burn.
Add the paneer and turn it over in the mixture, then add half the spinach and about two tablespoons of water.
Put the lid on and cook gently for about one and a half minutes, then add the rest of the spinach, along with the yogurt and some seasoning.
Cook gently with the lid on for about three minutes, then remove the lid, gently turn everything over (be careful not to squash the paneer), season and cook until the water from the spinach has evaporated (it’s a sloppy dish but shouldn’t be too wet).
Add the peas and cream, if using. Heat through for about three minutes. The dish should be hot, but don’t let it boil.
Check the seasoning, adding lime or lemon to taste (you may not need it all) to heighten and refresh all the flavours, and the coriander if using. Serve immediately.