Ingredients

• 450 grams of spinach
• 340 grams of paneer
• 1 medium of onion
• 1 large of green chilli
• 4 cloves of garlic
• 1 tablespoon of ginger
• 4.5 tablespoons of sunflower oil
• 1 teaspoon of turmeric
• 0.5 teaspoons of cayenne pepper
• 0.5 teaspoons of garam masala
• 1 teaspoon of cumin
• 1 teaspoon of salt
• 2 teaspoons of ground coriander
• 0.5 cups of plain yoghurt (optional)

Method

1. In a large bowl, whisk together the turmeric, cayenne pepper, salt and three tablespoons of oil
2. Cut the paneer into 1 inch cubes and carefully drop into the mixture, coating the paneer, leave them to marinate
3. Meanwhile, chop the spinach with a small knife (fresh spinach doesn't work well in a food processor)
4. Put a large non-stick skillet on a medium heat (7) and add the paneer as the pan warms
5. Toss the paneer after a couple of minutes, one side should be brown, then toss again, remove from the pan and put to one side
6. Add the remaining oil (1.5 tablespoons) to the pan, add the onions, ginger, garlic and chilli
7. Saute the mixture until it's evenly toffee-coloured, which should take around 15 minutes
8. Don't skip this step - it is the foundation of the dish!
9. If the mixture is drying out and burning, add a couple of tablespoons of water
10. Once the mixture is thoroughly sauteed, add the garam masala, ground coriander, and cumin, sprinkle a little water to keep the spices from burning
11. Cook for 3 to 5 minutes, stirring often until the raw scent of the spices cook out
12. Add the spinach and stir well
13. Add a little salt and half a cup of water, stir and cook for about 5 minutes with the lid off
14. Turn off the heat, optionally add the yoghurt a little a time to keep it from curdling
15. Add the paneer, turn the heat back on, cover and cook until warmed through, about 5 minutes
16. Serve with chapatis and enjoy!