Saag paneer

With a fork, make a few holes in each paneer cube and then mix well with the marinade ingredients. You can fry these immediately but the paneer benefits from a longer marinating time, even overnight if possible.

Fry the paneer in about 3 tablespoons of the oil in a large frying pan set over a medium-high heat until nicely browned, then remove and set aside.

Add the spinach to a saucepan with a couple of tablespoons of water, cover and cook until defrosted.

Now heat the remaining oil in the frying pan over a medium-high heat. When hot, add the cumin seeds and stir them around in the oil for about 30 seconds, then add the chilli powder and turmeric. Stir in the chopped garlic and fry until it is light golden brown in colour. Be careful not to burn the garlic or it will turn bitter.

Add the spinach to the frying pan and stir in the yogurt, 1 tablespoon at a time. Stir in the fried paneer and heat through.

Season to taste with salt and lemon juice and serve immediately. I like to stir in a little single cream to finish off.