By Keith Floyd
Paneer goes well with spinach in this simple curry. Serve as a side dish or with some bread as a course in its own right.
Heat a little ghee in a skillet and cook the cheese until golden brown on all sides. Set aside.
Stir-fry the spinach in a little ghee until well softened, then whiz to a purée in a food processor.
Heat some more ghee and add the cumin seeds and garlic and sauté until golden brown.
Add the coriander and chili powders and the spinach, then season and stir-fry for a couple