If you've never tried Paneer – also known as Indian Cottage Cheese – this is a great place to start. Inspired by the delicious curries India does so well, this easy side dish features golden cubes of paneer spiced with cumin and chilli. A simple supper dish or part of a 'curry night', it only takes 30 minutes to prepare.
1 tbsp coconut oil or ghee
500g Farm Fresh Paneer cubes
1 onion, finely chopped
1 green chilli, finely chopped 1 tsp cumin seeds
1 tsp ground turmeric
2 tbsp garlic and ginger paste
500g baby spinach (or used frozen)
2 fresh tomatoes, chopped
1 tsp garam masala
2 tbsp lemon juice
75ml single cream
1 Heat a frying pan over medium-high heat.
2 Add the oil or ghee and the paneer cubes. Cook for 4-5 minutes until golden all over.
3 Transfer the sautéed paneer cubes from the pan to a plate.
4 Add some more oil or ghee to the pan (if necessary), reduce the heat to medium, then fry the onion and chilli.
5 Add half a teaspoon of cumin seeds and allow them to splutter. Add turmeric and stir for 5 minutes until beginning to soften.
6 Now, add the garlic and ginger paste, and cook for another minute.
7 If using fresh baby spinach, put it into a large colander and pour over a kettle of boiled water.
8 Add the scalded or frozen spinach to the frying pan along with the chopped tomatoes. Cook for a few minutes to defrost or wilt the spinach, before adding a tsp of garam masala, the browned paneer, lemon juice and 75ml of single cream.
9 Gently bubble for a few minutes and check the seasoning before serving with rice.