Preparation and cooking time: 20 minutes
1 tablespoon nigella seeds
2 teaspoons cumin seeds
2 teaspoons mustard seeds
10 garlic cloves, finely chopped
2 tablespoons grated (peeled) fresh root ginger
2 green chillies, finely chopped
salt, to taste
1 teaspoon turmeric
500g (1lb 2oz) baby spinach, washed, drained and coarsely chopped
200ml (7fl oz) light coconut milk
250g (9oz) paneer, cut into bite-size pieces
100g (3 ½oz) cherry tomatoes sliced in half
1. Pour some olive oil into a deep saucepan with the nigella, cumin and mustard seeds and cook over a low-medium heat until the seeds start to pop. This should take no more than 2-3 minutes. Remove from the heat and allow the oil to cool.
2. Once the oil and spice mixture has cooled, add the garlic, ginger and chillies to the pan and cook over a low-medium heat until the garlic is a golden brown colour, stirring frequently. This should take no more than 2–3 minutes.
3. Sprinkle in the salt and turmeric, stirring well, and cook for 20 seconds. Add the spinach in two batches (add the second when the first has wilted), stirring frequently. Cover, and cook over a medium heat for 15 minutes, stirring regularly to allow the mixture to cook evenly.
4. Pour in the light coconut milk. Using a handheld blender, blitz the mixture to a purée. (To do this you may need to transfer the spinach to a smaller dish, then return it to the saucepan.)
5. Stir in the paneer and cherry tomatoes and heat through.
6. Serve with raita and naan or a bread of your choice.