Rosie Gardel's Saag Paneer

In a large pan, melt the ghee or oil.

Whisk in the turmeric and chilli powder.

Add the cubed paneer and mix well.

Set aside.

Place the fresh spinach in a colander, pour over boiling water, and drain.

Cool the spinach, then put it in a tea towel, making sure to roll and squeeze out the water.

Roughly chop the spinach.

If using fresh produce, finely chop the onion, the garlic, the ginger, and the green chilli.

Cook the paneer in a large non-stick pan over a medium heat for around 8 minutes, making sure to toss the pan so that the paneer becomes golden all over.

Remove the paneer and set aside on a plate.

Add the spices to the pan.

Tip the onion mix into the pan, add a pinch of salt and turn the heat down.

Fry the mix until it becomes toasted and caramel in colour, about 10 minutes. (Add a spoonful of water if it looks dry.)

Add the garam masala and stir to coat the onion mix.

Continue to fry for 2 mins.

Mix in the chopped spinach and then cook for another 2-3 minutes. (If you add 100ml water, it will help to release all of the flavours from the bottom of the pan.)

Season to taste.

Add the paneer and cook for another 2-3 minutes, making sure that the mixture is hot.

Spoon into bowls and add a squeeze of lemon juice before serving.