Paneer with spinach recipe
 This is a wonderful velvety paneer curry has plenty of greens and large, soft cubes of paneer and just enough spices for a good background flavour and aroma. 750g/1½lb baby spinach, washed3 tbsp vegetable oil1 tsp cumin seeds1 large onion, choppedthumb-sized piece of fresh ginger, peeled and sliced into long julienne1½ tbsp chopped garlic1-2 green chillies, whole 2 tsp ground coriandersalt, to taste250g/8¾oz ready-made paneer (available from some supermarkets and Asian grocers), cut into cubes½-1 tsp garam masala6 tbsp whole milk, or 4 tbsp double cream1-2 tsp lemon juice, or to taste 750g/1½lb baby spinach, washed 3 tbsp vegetable oil 1 tsp cumin seeds 1 large onion, chopped thumb-sized piece of fresh ginger, peeled and sliced into long julienne 1½ tbsp chopped garlic 1-2 green chillies, whole 2 tsp ground coriander salt, to taste 250g/8¾oz ready-made paneer (available from some supermarkets and Asian grocers), cut into cubes ½-1 tsp garam masala 6 tbsp whole milk, or 4 tbsp double cream 1-2 tsp lemon juice, or to taste Method Blanch the spinach in hot water for three minutes or until wilted. Drain into a colander and run cold water over it until cool. In a food processor or blender, blend to a smooth paste and set aside.Heat the oil in a large non-stick pan. Add the cumin and fry for about 30 seconds, until fragrant, then add the onion and fry over a low heat for about six minutes, until soft. Add the ginger, garlic and chillies and cook for a further minute. Add the ground coriander and salt to taste. Cook for another 30 seconds then add the spinach and a splash of water if necessary. The mixture should be loose but not watery. Bring to a boil and then simmer for three minutes. Add the paneer cubes, garam masala and milk or cream. Stir and cook for a few minutes or until the spinach is nice and creamy. Stir in the lemon juice to taste. Serve with pilaff rice or naan bread. Blanch the spinach in hot water for three minutes or until wilted. Drain into a colander and run cold water over it until cool. In a food processor or blender, blend to a smooth paste and set aside. Blanch the spinach in hot water for three minutes or until wilted. Drain into a colander and run cold water over it until cool. In a food processor or blender, blend to a smooth paste and set aside. Heat the oil in a large non-stick pan. Add the cumin and fry for about 30 seconds, until fragrant, then add the onion and fry over a low heat for about six minutes, until soft. Add the ginger, garlic and chillies and cook for a further minute. Heat the oil in a large non-stick pan. Add the cumin and fry for about 30 seconds, until fragrant, then add the onion and fry over a low heat for about six minutes, until soft. Add the ginger, garlic and chillies and cook for a further minute. Add the ground coriander and salt to taste. Cook for another 30 seconds then add the spinach and a splash of water if necessary. The mixture should be loose but not watery. Bring to a boil and then simmer for three minutes. Add the ground coriander and salt to taste. Cook for another 30 seconds then add the spinach and a splash of water if necessary. The mixture should be loose but not watery. Bring to a boil and then simmer for three minutes. Add the paneer cubes, garam masala and milk or cream. Stir and cook for a few minutes or until the spinach is nice and creamy. Stir in the lemon juice to taste. Serve with pilaff rice or naan bread. Add the paneer cubes, garam masala and milk or cream. Stir and cook for a few minutes or until the spinach is nice and creamy. Stir in the lemon juice to taste. Serve with pilaff rice or naan bread.