Palak Paneer

Method

Blanch the spinach in boiling water for 2 minutes, then drain and blend with ginger, garlic and green chilli to form a smooth purée. Heat ghee in a large pan, add cumin seeds and allow them to crackle, then add diced onion and sauté until golden. Stir in the spinach purée along with diced tomatoes, turmeric, garam masala and salt, cooking for 5-7 minutes. Cut the paneer into cubes, add to the pan with water and simmer gently for 3-4 minutes until paneer softens slightly. Finish with a splash of single cream, season with black pepper, and serve hot with naan or rice.