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Ingredients - 500g washed spinach - 1 red onion, finely diced - 5 cloves garlic, finely diced - 1 tomato, grated - 300g Paneer cut into 2cm cubes - 4 tbsp ghee - 1 tbsp cumin seeds - 1 tbsp garam masala - 1 tbsp dried chilli flakes (use 1/2 if you don’t want it too spicy) - Salt to taste - 2 tbsp yoghurt for garnish (optional) Method 1. Start by blanching your spinach in a pot of boiling salted water for 1 minute. Then, drain spinach and place into ice cold water to stop the cooking process. Remove from cold water and blend your spinach into a smooth puree. 2. In a heavy based pot over a medium high heat add your ghee, cumin seeds and dried chilli and cook for 2 minutes or until it becomes fragrant. 3. Next, add your red onion and sauté with a pinch of salt until translucent. 4. Add the garlic and garam masala and cook for a further 3 minutes. 5. Add the grated tomato, stir through and cook for 3 minutes. 6. Add the spinach puree and
