Palak Paneer

Wash spinach thoroughly to remove any grit and then wash it again! Chop off the roots and discard. Then roughly chop the stems and leaves and put them into a large bowl. Cover with boiling water and let sit for a few minutes. Drain into a colander, running cold water over the spinach. Squeeze excess liquid out and set spinach aside.

Dry the paneer with paper towel and cut into 3-4 cm cubes. Put into a bowl and sprinkle with the salt, turmeric and cayenne pepper and mix well to coat.

Finely chop the onion, garlic and green chilli and grate the ginger.

Heat a frypan until hot, add 1 tablespoon of sunflower oil then add the paneer and quickly brown on all sides. Transfer paneer to a bowl, then return the pan to medium heat.

Add another tablespoon of oil to the pan and sauté the onion for 3-4 minutes, add the garlic, ginger and green chilli and sautée for a minute or two. Add in the spices and salt and cook for another few minutes.

Add in the chopped tomatoes and cook for a few minutes until the tomato starts to soften.

Transfer the mix to a food processor and blitz to a rough paste. Scrape down the sides of the food processor, add the spinach and blitz again until a smooth puree.

Return the puree to the pan with a cup of water and gently heat through, simmering for 10 minutes until the water has evaporated and the curry has started to thicken. Add the paneer and cook until warmed through, then add the butter and gently cooking for another minute until the curry is looking rich and glossy. Taste, adding more salt or cayenne if needed.

Serve with rice and yoghurt and chopped coriander