Saag paneer

Method

• step 1

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

• step 2

  Put the onion, garlic, ginger and green chile pepper in a blender and blend until finely chopped. Cook the paneer in a large frying pan over medium heat for about 8 mins, tossing the pan so the paneer turns golden all over. Remove and set aside on a plate, leaving the spices behind in the pan. Tip the onion mixture into the pan, add a pinch of salt and turn the heat down. Fry until caramel-colored, about 10 mins, adding a splash of water if it looks a little dry. Add the garam masala, stir to coat the onion mixture, and fry for 2 mins more.

• step 3

  Add the spinach and cook for a further 2-3 mins, adding ⅓ cup water to release all the flavors 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.