Ingredients

• 450g paneer, cut into 3cm cubes 500g spinach, mature fresh or frozen
• 2 tbsp ghee 1 tsp turmeric 1 tsp Kashmiri chilli powder
• 1 large onion, finely chopped 3 garlic cloves thumb-sized piece of ginger
• 1 green chilli, roughly chopped, (include seeds for extra spice) 1 tsp garam masala ½ lemon, juiced, to serve

Nutrition Per Serving

Cooking Instructions

• STEP 1

  Melt the ghee, whisk in with the turmeric and chilli powder, then add the cubed paneer and toss well. Set aside. If using frozen spinach, microwave for 3-5 mins, then place in a sieve and squeeze out most of the water. If using fresh spinach, place in a colander, pour over boiling water, drain and cool, then put in a tea towel and squeeze out most of the water. Roughly chop.

• STEP 2

  Blitz the onion with the garlic, ginger and green chilli. Cook the paneer in a large non stick pan over medium heat for around 8 mins, tossing the pan so they become golden all over. Remove and set aside on a plate, leaving spices behind in the pan. Tip the onion mix into the pan, add a pinch of salt and turn the heat down. Fry until caramel coloured, around 10 mins, adding a splash of water if it looks a little dry. Add the garam masala, stir to coat the onion mix, fry for 2 mins.

• STEP 3

  Add the spinach and cook for a further 2-3 mins, adding 100ml water to release all the flavours from the bottom of the pan. Add the paneer and cook for 2-3 mins to heat through. Spoon into bowls and squeeze over a little lemon juice, to serve.