Saag paneer

• ghee↗2 tbsp

  or cooking oil

• turmeric↗1 tsp
• chilli powder↗1 tsp

  or Kashmiri chilli powder

• paneer450g

  cut into 3cm cubes

• spinach↗500g

  mature fresh or frozen

• onion↗1 large

  finely chopped

• garlic cloves↗3
• ginger↗thumb-sized piece of

  thumb-sized piece of

• green chilli↗1

  roughly chopped, (include seeds for extra spice)

• garam masala↗1 tsp
• lemon↗½

  juiced, to serve

Step-by-step instructions

1. 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.

2. 2

   Blitz the onion with the garlic, ginger and green chilli. Cook the paneer in a large non-stick frying 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.

3. 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. Season to taste. Add the paneer and cook for 2-3 mins to heat through. Spoon into bowls and squeeze over a little lemon juice, to serve.