Palak Paneer (Indian Spinach Curry with Paneer)

Step 1: Melt the ghee or unsalted butter in a large pot over medium heat. Add the onion, fenugreek, cumin, coriander, salt and pepper. Cook for 3 minutes, until the onion is softened but not golden.

Step 2: Add the garlic and ginger and cook for 2 minutes.

Step 3: Add the tomatoes and chilli. Cook for 3 minutes over medium heat.

Step 4: Add about one-third of the spinach, or as much as you can fit in the pot, and stir until wilted. Add more spinach along with the water and cook until wilted. Repeat until all the spinach is added and wilted.

Step 5: Cook over medium heat for 10 minutes, stirring occasionally.

Step 6: Add the cream and lemon juice. Cook gently, stirring, for 3 minutes.

Step 7: Transfer half the spinach to a tall container and blend it to a purée with a stick blender. Return the purée to the pot and stir to combine.

Step 8: Gently stir in the golden pan-fried paneer until combined.

Step 9: Serve over basmati rice with homemade naan on the side.

Step 10: Cut the paneer into 1.25 cm / ½-inch-thick slices. Cut each slice into approximately 2.5 x 2 x 1.25 cm / 1 x ⅘ x ½-inch pieces.

Step 11: Melt half the ghee or butter in a non-stick pan over medium-high heat.

Step 12: Add half the paneer and cook for 1 to 1 1/2 minutes, until light golden. Turn and cook the other side until light golden.

Tip: The recipe notes that a deeper golden color is a personal preference; a light golden color is described as traditional.

Step 13: Transfer the paneer to a paper towel-lined plate. Repeat with the remaining butter and paneer, then use as directed in the curry recipe.