Palak paneer

Method

1. 1

   Bring a large pan of water to the boil and set a bowl of iced water beside it.

2. 2

   Push the spinach into the boiling water and cook just until it wilts and turns bright green.

   2 min
3. 3

   Lift the spinach straight into the iced water to stop the cooking and keep the colour, then drain and squeeze it lightly.

4. 4

   Blend the spinach with the green chilies and 3 tbsp of water into a smooth, thick puree.

5. 5

   Heat 1 tbsp of ghee in a large frying pan over medium heat and fry the paneer, turning it, until golden in patches. Lift it onto a plate.

   5 min
6. 6

   Add the remaining ghee to the pan, then the cumin seeds, and let them sizzle until they darken slightly.

   30 sec
7. 7

   Add the onion and cook, stirring now and then, until soft and golden.

   10 min
8. 8

   Stir in the garlic and ginger and cook until they no longer smell raw.

   1 min
9. 9

   Add the tomato, coriander, turmeric, chili powder and salt and cook until the tomato collapses and the oil shows at the edges.

   5 min
10. 10

    Stir in the spinach puree and simmer gently just until hot, since long cooking dulls the green.

    4 min
11. 11

    Add the paneer, garam masala and cream and simmer until the paneer is warmed through.

    2 min
12. 12

    Stir in the lemon juice, taste for salt and serve with naan, chapatis or rice.