SAG PANEER

INGREDIENTS

1 large onion, roughly chopped

2 tbsp grated fresh ginger

6 garlic cloves

3 tbsp oil

1 tsp cumin seeds

1 tsp chilli powder

1 tsp turmeric

1 tsp gram masala

500g fresh spinach

Zest and juice 1 lemon

For the paneer:

2 x 225g pack paneer, cubed

3 tbsp oil

1 tsp turmeric

1/2 tsp chilli powder

METHOD

1. To prepare the paneer, pop the cubed paneer into a bowl, add the oil, turmeric and chilli powder, combine well, cover and chill to marinate for an hour or overnight if possible.

2. Blend the onion, ginger and garlic together in a food processor to make a thick paste. Heat the oil in a large non-stick frying pan, add spices and cook for 2 minutes until aromatic. Stir in the onion paste and cook for 30 minutes until cooked through.

3. Meanwhile, place the spinach in a large non-stick pan, add a splash of water and cook for a minute or two until wilted. Tip into a colander, press out as much water as you can and then stir into the onion mixture.

4. Heat a large non-stick frying pan and add the paneer, along with the oily marinade. Fry until golden, gently turning until golden all over. Stir into the spinach mixture and gently cook until piping hot. Season well and add a good squeeze of lemon juice. Perfect with rice, chapattis, yoghurt and a fresh cucumber and onion salad.