Step 1

In a large frying pan, dry fry the cumin seeds, fenugreek seeds and coriander seed over medium heat. Be sure to move the seeds around in the pan so that they roast evenly. The seeds are ready when they just begin to smoke.

Step 2

Place the roasted seeds in a spice grinder or pestle and mortar and grind to a fine powder. Set aside.

Step 3

Place the green chillies in the spice grinder with a little water and grind to a fine paste. Set aside.

Step 4

In a large pot, blanch the spinach for about ten seconds and then empty into a colander and transfer the leaves to a bowl of ice cold water. This will help retain the bright green fresh colour of the spinach.

Step 5

Squeeze the water out of the spinach and chop it into shreds and set aside.

Step 6

If you like the idea of frying your paneer, pour some oil into a heavy bottomed pan deep enough to cover the paneer cubes. The oil has to be very hot or the cheese will melt and stick to the bottom.

Step 7

Throw in a few paneer cubes at a time and brown the outside nicely before removing them to a paper towel with a slotted spoon.

Step 8

Now, add the ghee to the frying pan. When the ghee melts, add the onions and fry gently until the are slightly browned and translucent.

Step 9

Add the spice powder, ginger, garlic, chopped tomatoes and green chilli paste and stir.

Step 10

Just before you are ready to serve, add the chopped spinach and stir around to mix.

Step 11

Fold the paneer into the saag paneer curry and serve with rice or naan.