Step 1

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 does benefit from a longer marinating time.

Step 2

Fry the paneer in about 3 tablespoons of the oil in a frying pan set over a medium–high heat until nicely browned. Set aside while you cook the spinach.

Step 3

If using frozen spinach, there is no need to cook it. Pour 285ml (generous 1 cup) of water into a large saucepan and bring to the boil. Add the fresh spinach and simmer until the water has evaporated. Allow the spinach to cool, then blitz to a thick paste in a food processor. Set aside.

Step 4

Now heat the remaining oil in a large frying pan over a medium–high heat. When visibly hot, add the cumin seeds and stir them around in the oil for about 30 seconds, then add the chilli powder and turmeric.

Step 5

Stir in the garlic and fry until it turns a light golden brown. Be careful not to burn the garlic or it will turn bitter.

Step 6

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

Step 7

Season with salt and serve immediately. I like to stir in about 3 tablespoons of single (light) cream to finish the dish off. This is optional but very nice.