Palak Paneer

How to cook it

1. Blanch spinach in boiling water for 1 minute, then plunge into ice water. Drain and blend to a smooth puree with the green chilli.
2. Heat ghee in a pan, lightly fry paneer cubes until golden on the edges; set aside.
3. In the same pan, soften onion, then add garlic and ginger for 1 minute.
4. Stir in cumin, coriander and turmeric; cook for 30 seconds.
5. Add the spinach puree and simmer gently for 5–7 minutes.
6. Fold in paneer, cream and garam masala. Warm through without boiling. Adjust salt.
7. Serve with naan or roti.