Indian cheese with spinach from The Complete Indian Regional Cookbook: 300 Classic Recipes from the

Ingredients

• 2 1/2 ml/½ tsp chilli powder
• 225 g/8 oz paneer (Indian cheese)
• 2 1/2 ml/½ tsp ground turmeric
• 150 g/5 oz canned chopped tomatoes with their juice
• 15 ml/1 tbsp tomato purée (paste)
• 60 ml/4 tbsp sunflower oil or olive oil
• 15 ml/1 tbsp dried fenugreek leaves
• 2 1/2 ml/½ tsp salt, or to taste
• 25 g/1 oz fresh root ginger, roughly chopped
• 4 large garlic cloves, roughly chopped
• 275 g/10 oz/2½ cups fresh spinach, chopped
• 2 1/2 ml/½ tsp garam masala
• 45 ml/3 tbsp double (heavy) cream
• 1-2 fresh red chillies, chopped, (deseeded if preferred)
• 1 large onion, roughly chopped
• warm naan, to serve
• 5 ml/1 tsp ground coriander
• 5 ml/1 tsp ground cumin