Ingredients

• 2 tbsp ghee or clarified butter
• 2 onions
• finely chopped
• 5cm/2in fresh root ginger
• peeled and finely chopped
• 3 garlic cloves
• chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground turmeric
• ½ tsp fenugreek seeds
• 1 hot red chilli
• 1 tsp salt
• 400g tin chopped tomatoes
• 1 tsp caster sugar
• 2 tsp garam masala
• 50g/1¾oz semolina
• 200g/7oz paneer
• cut into 2cm/¾in cubes
• 1 tbsp vegetable oil
• 500g/1lb 2oz spinach
• washed
• small handful chopped fresh coriander leaves
• squeeze lemon juice

Directions

• Heat the ghee in a saucepan
• add the onions and cook for 3 minutes
• or until soft. Add the ginger and garlic and cook for 1 minute.
• Add the cumin
• ground coriander
• turmeric
• fenugreek
• chilli and salt. Cook
• stirring
• for 1 minute to infuse all the spices. Add the tomatoes and sugar
• stir and simmer for 10 minutes.
• Meanwhile
• in a mixing bowl
• combine the garam masala and semolina. Mix in the paneer to coat it. Heat the oil in a frying pan and cook the paneer for a few minutes until crisp and golden on all sides.
• Add the spinach to the tomato sauce with 2 tablespoons water
• stir and cook until wilted. Fold in the crunchy paneer. Remove the whole chilli.
• Serve garnished with the fresh coriander and lemon juice.