Palak paneer

Let’s make it.

1. Blanch the spinach. Bring a large pan of water to the boil. Add the spinach and the chillies for 2–3 minutes only, just until wilted.
2. Ice it. Lift them out with a slotted spoon straight into the bowl of iced water. The shock stops the cooking and keeps that bright green colour.
3. Blend. Drain, squeeze the spinach lightly, then blend it with the chillies to a smooth, thick purée. Set aside.
4. Sear the paneer (optional). Heat 1 tbsp of the ghee in a large frying pan or casserole and brown the paneer cubes for 2–3 minutes on each side. Don't overdo it or it turns rubbery. If you prefer very soft cheese, skip this and add it raw at the end. Set aside.
5. Start the masala. In the same pan, heat the rest of the ghee. Add the cumin seeds and let them crackle for a few seconds. Add the onion and cook over medium heat for 5–7 minutes, until golden and soft. Stir in the ginger-garlic paste for 1 minute.
6. Cook the tomato. Add the tomato, turmeric, ground coriander and salt. Simmer over medium-low heat for about 5 minutes, until the tomato is cooked and the oil starts to separate.
7. Bring it together. Stir in the spinach purée and simmer uncovered over low heat for 5 minutes; add a splash of water if it looks too thick. Gently add the paneer, sprinkle over the garam masala and simmer for 2–3 minutes so the cheese takes on the flavours.
8. Finish with cream. Turn off the heat and gently stir in the cream. Serve hot with naan or plain basmati rice.