Ingredients

• 1 tbsp vegetable oil
• for frying
• 800g/1lb 12oz cauliflower
• cut into florets
• 225g/8oz paneer or halloumi
• cut into 2cm/¾in cubes
• 1 onion
• thinly sliced
• 4cm/1½in fresh root ginger
• peeled and grated
• 2 garlic cloves
• grated
• 2 tsp curry powder
• 2 tsp ground turmeric
• 500g/1lb 2oz broad-leaf spinach
• tough stalks removed
• 200g/7oz natural yoghurt
• salt

Directions

• Heat a heavy-bottomed saucepan over a medium heat and pour in a teaspoon of the oil. Add the cauliflower and sauté for 15–20 minutes
• or until golden. Take your time and don’t stir too much or you will create steam
• which will hinder the colouring. Drain on kitchen paper.
• Add another teaspoon of oil to the pan and fry the paneer until browned. Drain on kitchen paper.
• Pour another teaspoon of oil into the pan and add the onion
• ginger and garlic. Reduce the heat to medium-low and fry
• stirring from time to time
• for 10–15 minutes
• or until softened. Add the curry powder and turmeric and cook
• stirring
• for 1 minute.
• Return the cauliflower to the pan and add 200ml/7floz water. Simmer for 2 minutes
• or until tender. Add the paneer
• then the spinach
• and stir just until wilted.
• Season with salt and serve with some dollops of yoghurt.