Methods

1. Wash the spinach and put in a large pan with a lid and place on a medium heat. The water on the leaves will help the spinach to wilt. Stir well and remove from the heat once it has wilted.
2. Allow to cool and squeeze out the moisture.
3. In a separate pan add the vegetable oil and place on a medium heat. Add the cumin seeds. Once they begin to sizzle add the garlic, green chilli and the onion.
4. Once the onions turn golden brown add the Patak’s Jalfrezi Paste. Sprinkle in some water if the mixture begins to stick. Roughly chop the cooled spinach and stir into the pan.
5. After 1 minute add the paneer. Sprinkle in some more water if required.
6. Allow to cook for a few more minutes, before stirring in the cream and checking the seasoning and adjusting if necessary. Sprinkle with fresh chopped coriander before serving.
7. Tastes great served with hot naan bread.