Ingredients: 

2 large bunches (about 500g) English spinach, trimmed, washed well

1 tsp garam masala

1/2 tsp cumin seeds

1/2 tsp coriander seeds

3 garlic cloves, crushed

5cm piece (25g) ginger, peeled, finely chopped

2 tbs ghee

2 Asian (red) eschalots, finely chopped (substitute 1 small red onion)

2 ripe tomatoes, finely chopped

1/2 cup (125ml) coconut cream

200g paneer, cut into 2cm pieces

Finely sliced Thai green chillis, to serve

Finely sliced coriander leaves, to serve

Finely sliced lemon wedges, to serve

Steps to Make It: 

Step 1: Blanch spinach leaves in a large saucepan of boiling water for 30 seconds, or until just tender. Drain and place in iced water to stop cooking. Squeeze out excess water, finely chop and set aside.

Step 2: Toast garam masala, cumin seeds and coriander seeds in a small dry frypan over medium heat for 2 minutes, stirring often, until fragrant. Remove from heat.

Step 3: Place garlic, ginger and 1 tsp water in a mortar and pestle, and grind to smooth paste. Add the toasted spices and grind until smooth.

Step 4: Place the ghee in a deep frypan over low heat. Add eschalot and cook for 5-6 minutes until golden. Increase heat to medium, add spice paste and cook for 1-2 minutes until fragrant. Add tomato and bring to a simmer, then add spinach and cook until any liquid has evaporated. Stir in the coconut cream and cook for 2-3 minutes until warmed through.

Step 4: Season to taste, then add paneer and cook, gently folding through, until just warmed through.

Step 5: Spoon into serving bowls and top with sliced chilli and coriander leaves. Serve with lemon wedges.

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