Spinach and Paneer Curry

• Meanwhile, cut the paneer into 2cm cubes.
• Halve, peel and chop the onion into small pieces.
• Thinly slice the chilli widthways at an angle.

TIP: If you haven't got a blender for this recipe, you'll need to finely chop the spinach.

Heat a pan (preferably non stick) on medium-high heat with a drizzle of oil. Once hot, add the paneer to the pan, season with salt and pepper. Fry until golden all over, 5-8 mins. Turn regularly to brown it evenly. Once the paneer is golden, transfer to a plate lined with kitchen paper.

• While the paneer cooks, blend the spinach, stock powder and coconut milk to make a puree.
• Return the pan to medium-high heat with another drizzle of oil. 
• When hot, fry the onion until softened, stirring occasionally, 4-5 mins. Season well with salt and pepper. 
• Lower the heat to medium-high then add the North Indian spice mix.
• Fry until fragrant, 1-2 mins.

• Add the paneer, spinach puree and roganjosh paste to the pan and mix well to coat the veg. 
• Cover and simmer for 4-5 mins. Loosen with a splash of water if necessary.
• Season with salt and pepper.
• Add the peas and simmer until everything is warmed through, 2-3 mins. 
• Season to taste with salt and pepper. Add a splash of water to loosen the sauce if required.