It’s been a while since I’ve written any posts sorry. Life has been a bit up and down so cooking and writing has taken a backseat. I’ve continued to post on Instagram but with not much effort or passion. Kind have been going through the motions just to keep the Instagram site active. So here goes.

I’m a massive fan of paneer. I just love the way the Indian cheese can be utilised in any Indian dish. You can either marinade it then simply pan fry it to give it a nice crunchy crust on the outside or adding the paneer towards the end of the dish to it absorbs the flavours but still holds its amazing texture.

This recipe is so simple. I’ve taken it from Dan Toombs aka The Curry Guy.

Ingredients – 1 packet of paneer – usually around the 250g mark, cut this into nice size cubes.

5 tbsp of rapeseed oil, 800g of spinach, 1 tsp of cumin seeds, 1 tsp of chilli powder, 1 tsp turmeric, 4 large garlic cloves which should be diced thinly, 2 tbsp of natural yogurt, a good pinch of salt & 3 tbsp of single cream.

Method – Add 1 cup of water to a pan and bring to the boil. Once the water is boiling add all of your spinach and simmer until the water has almost evaporated. Remove the pan from the heat, set aside until the spinach has cooled then place all the spinach in a blender and blitz until you have a lovely green paste.

Heat the rapeseed oil in a large heavy pan. When hot add the cumin seeds and let them do their magic.

Stir around the pan adding flavour to the oil for 30 seconds or so then add the chilli & turmeric powders again flavouring the oil nicely.

Add the diced garlic and fry them until golden brown, please do not allow these to burn or the finished dish will taste bitter.

Add the blended spinach to the and mix well.

Add the paneer & the yogurt, 1 table spoon at time. Season with salt.

Add the single cream and serve straight away. I usually serve mine with steamed rice and a tasty bread.