Step 1

Heat the ghee/coconut oil on a medium-high heat and add the chopped leek, garlic and ginger. Stir for 3-4 minutes.

Step 2

Add the cumin, coriander, turmeric, salt, pepper, fennel and hing. Cook for 2 minutes, stirring.

Step 3

Add kale/spinach along with 170ml water, stir and put on the lid. Cook for about 7 minutes, stirring occasionally. If you are using only spinach, reduce the cooking time to just 2 minutes.

Step 4

Remove from the heat and allow to cool for a little bit so blending is safe. Either use a wand blender to blend to a rough blended sauce or if you prefer a smooth sauce (perfect for children), remove from the pan and blend for a minute or two in a nutribullet/nutrininja type blender and return to the pan.

Step 5

Add the paneer and the potatoes, stir into the sauce and simmer on low for 30 minutes, stirring occasionally or until the potatoes are cooked. You may need to add a little more water but don't over do it.

Step 6

Serve with spelt naan, spelt chapatti or spelt pitta breads.