1 tablespoon peeled and finely grated fresh root ginger
1 teaspoon chilli powder
1 teaspoon ground coriander
250 g (8 oz) paneer (Indian cottage cheese), cut into bite-sized pieces
2 tablespoons double cream
1 teaspoon lemon juice
2 tablespoons finely chopped coriander leaves
salt and pepper
flatbreads, to serve (optional)
Cook the spinach in a large saucepan of boiling water for 2–3 minutes, then drain well. Transfer to a food processor or blender and blend to a smooth purée.
Heat the butter in a large wok or frying pan, add the cumin seeds, red chilli and onion and stir-fry over a medium-low heat for 6–8 minutes until the onions have softened. Add the tomatoes, garlic, ginger, chilli powder and ground coriander and season well. Stir through and cook for 2–3 minutes.
Increase the heat to high, add the paneer and stir-fry for 1–2 minutes, then add the spinach purée and stir-fry for a further 4–5 minutes until well mixed and heated through.
Remove from the heat and stir in the cream, lemon juice and chopped coriander. Spoon into warm bowls and serve with warm flatbreads, if liked.