Speedy paneer curry

Ingredients

• Glug sunflower or rapeseed oil
• 226g pack paneer, cut into chunks (we used Everest, from Tesco and Waitrose)
• 40g bunch coriander, roughly chopped
• ½ small bunch mint, leaves picked
• 5cm fresh ginger, grated
• 4 garlic cloves, crushed
• Juice 2 lemons and 1 lime
• 100g greek yogurt, plus extra to serve
• 4 handfuls baby spinach leaves
• 1 tsp ground cumin
• ½ tbsp garam masala, plus extra to serve
• ¼ tsp ground turmeric
• 2 tbsp desiccated coconut, toasted in a dry pan
• Steamed rice or naans and mango chutney to serve

Instrustion

Step 1: Heat a glug of oil in a non-stick frying pan and fry the paneer on all sides until brown and crisp – give it a good 3-4 minutes on each side. Add a good grinding of black pepper to season.

Step 2: Meanwhile, put the coriander, mint, ginger, garlic, half the lemon/lime juice, yogurt, half the spinach and all the spices in a blender or food processor. Season with salt, then whizz to a smooth purée. Using a spatula, scrape the sauce into the pan, then stir to coat the paneer and heat through.

Step 3: Add the remaining lemon/lime juice to taste, then stir in the remaining spinach leaves and cook until just wilted, scatter with toasted coconut and extra garam masala, then serve with steamed basmati rice or naans and the extra yogurt and mango chutney on the side.