Paneer and Spinach Curry

Servings: 4

280g pack paneer
150g frozen peas
1 large tin chopped tomatoes
1 large white onion
100g fresh baby spinach leaves
1 tbsp mild cumin & coriander curry paste
50g Total 0% fat Greek yoghurt
30g Fresh coriander
2" cube of fresh ginger
Freshly ground salt and black pepper
1 tbsp rapeseed oil

Chop the onions as finely as you like them and fry gently in the oil. Peel and finely chop, or mince, the ginger and add this to the pan. When the onions are soft, add the curry paste, peas and paneer, stir, making sure everything is coated, and fry off for about five minutes.

Try not to inhale as you stir as things can get a little acrid at this point!

Add the chopped tomatoes and the coriander, which you will have had the foresight to chop finely or shred before you get to this point! Stir and leave to simmer for 10 mins.

Stir in the yoghurt and simmer for another five minutes. Check for seasoning and add salt and pepper if necessary. If in a hurry, it can be served now but it will be much better if you let it simmer on as low a heat as possible for another 15 minutes.

Whichever you choose, just before serving, stir in the spinach. The heat from the curry will just wilt it, so you still get max vitamins etc, plus all the taste. I personally can't bear it flaccid but if you prefer it that way, then add it a little earlier.
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Eaten on the day of making, the flavours tend to cycle, which is great, but if left for 24 hours, all the flavours tend to infuse and blend together, so it’s almost like having two different meals from the same recipe!
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By the way, for those worried about the ethics of cheese, if you get the paneer from a Hindu-friendly place, you at least know it has been made after the calves have had their fill of the milk, and that the cow has been treated properly. It doesn't contain rennet, so is suitable for veggies...but obviously isn't vegan.