Spinach and Cheese

If you frequent Indian restaurants, you’ll be familiar with this classic, all-rounder accompaniment, which works as a neutraliser to the palate, especially with spicy food. Most of the time, though, I’m disappointed by the saag paneers I’m served. Too often they consist of rather rubbery fried cubes of cheese, or resemble spinach soup with pallid croutons. The best way to make it is to grate the paneer into the chopped spinach adding cream for a velvety finish.