Palak paneer

Paneer makes the best vegetarian Indian meal, served here with spinach and plenty of Indian spices. Serve with rice and naan on the side

Ingreadient:

• 1 block paneer, cut into cubes
• for frying oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 4 cloves, ground
• 1 tsp turmeric
• 165ml tin coconut milk
• 100g young spinach, chopped
• to serve rice
• to serve naans
• a small chunk ginger, roughly chopped
• 1 small onion, roughly chopped
• 2 cloves garlic, roughly chopped
• 1 red chilli, roughly chopped

Directions :

1. Whizz the paste ingredients together in a small food processor (use a splash of water if you need to help it along). Fry the paneer cubes in 1 or 2 tbsp oil in a non-stick pan until golden. Scoop out and drain on kitchen paper, then add the paste to the pan and fry for a couple of minutes. Add the spices and cook for another 2 minutes. Add the coconut milk and paneer and simmer for 10 minutes. Stir in the spinach and cook for 3-4 minutes until wilted. Season and serve with rice and warmed naans.