750g/1½lb baby spinach, washed*
3 tbsp vegetable oil
1 tsp cumin seeds
1 large onion, chopped
thumb-sized piece of fresh ginger, peeled and sliced into long julienne
1½ tbsp chopped garlic
1-2 green chillies, whole
2 tsp ground coriander
salt, to taste
250g/8¾oz ready-made paneer (available from some supermarkets and Asian grocers), cut into cubes
½-1 tsp garam masala
6 tbsp whole milk, or 4 tbsp double cream
1-2 tsp lemon juice, or to taste
Blanch the spinach in hot water for three minutes or until wilted. Drain into a colander and run cold water over it until cool. In a food processor or blender, blend to a smooth paste and set aside. *If you use frozen spinach, you can omit this step
Heat the oil in a large non-stick pan. Add the cumin and fry for about 30 seconds, until fragrant, then add the onion and fry over a low heat for about six minutes, until soft. Add the ginger, garlic and chillies and cook for a further minute.
Add the ground coriander and salt to taste. Cook for another 30 seconds then add the spinach and a splash of water if necessary. The mixture should be loose but not watery. Bring to a boil and then simmer for three minutes.
Add the paneer cubes, garam masala and milk or cream. Stir and cook for a few minutes or until the spinach is nice and creamy. Stir in the lemon juice to taste. Serve with pilaff rice or naan bread.