Spinach with paneer (Palak paneer)

1. Wash the spinach, blanch in boiling salted water for 1 minute, then plunge straight into iced water so it keeps its bright green colour. Squeeze out and blend with the green chillies into a smooth purée.

2. Cut the paneer into 2 cm cubes and fry in 10 g of ghee until lightly golden on all sides; put into lukewarm salted water so it stays soft.

3. Heat the remaining ghee in a pan, add the cumin seeds and, when they sizzle, the finely chopped onion; fry for 8 minutes until golden.

4. Add the grated ginger and crushed garlic, after 1 minute the diced tomatoes, and cook for 5-6 minutes until pulpy.

5. Pour in the spinach purée, season with salt and cook for 3-4 minutes, no longer, or it will turn brown. Stir in the garam masala, cream and drained paneer cubes and heat through for 2 minutes.

6. Serve with naan or roti, garnished with a spoonful of cream.

Tip: The short blanching and the iced water are the secret of the lovely green colour. You can buy paneer, but it's easy to make at home from milk and lemon juice; see the Homemade paneer recipe.