Crunchy palak paneer recipe
 Paneer is a fresh cheese, used in vegetarian Indian cooking. It carries flavours very well and the texture is fantastic. Here it’s fried to give it crunch before adding to the richly spiced spinach and tomato sauce. 2 tbsp ghee or clarified butter2 onions, finely chopped5cm/2in fresh root ginger, peeled and finely chopped3 garlic cloves, chopped1 tsp ground cumin1 tsp ground coriander1 tsp ground turmeric½ tsp fenugreek seeds1 hot red chilli1 tsp salt400g tin chopped tomatoes1 tsp caster sugar2 tsp garam masala50g/1¾oz semolina200g/7oz paneer, cut into 2cm/¾in cubes1 tbsp vegetable oil500g/1lb 2oz spinach, washedsmall handful chopped fresh coriander leavessqueeze lemon juice 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 Method 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. 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. 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. 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. 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. 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. Serve garnished with the fresh coriander and lemon juice.