Paneer Curry from The Vegetarian Kitchen by Prue Leith and Peta Leith

Ingredients

• rice and/or naan bread to serve
• 1 onion, diced
• 4 tbsp vegetable oil
• salt and black pepper to season
• 100 g baby leaf spinach
• 100 ml double cream
• a pinch of caster sugar
• squeeze of lemon juice
• 250 g paneer, cut into bite-sized cubes
• 100 g frozen petits pois
• 2 1/2 cm (1 in) piece of ginger, peeled and finely chopped
• 1 tbsp tomato purée
• 2 garlic cloves, finely chopped
• 1 mild red chilli, finely chopped (with seeds)
• 1 tsp hot curry powder
• 1 × 400 g tin chopped tomatoes
• 1 tsp ground cumin
• 1 tsp garam masala