Saag Paneer with Wilted Spinach

Heat 2 tablespoons of the oil in a large frying pan over a medium-high heat and fry the paneer cubes for 2–3 minutes, turning, until golden on all sides, then set aside on a plate.

Add the remaining oil to the pan and fry the onion over a medium heat for 8 minutes until softened and lightly golden.

Stir in the garlic, ginger, cumin, coriander, and turmeric, cooking for 1 minute until fragrant.

Add the spinach in large handfuls, turning it with tongs and allowing each batch to wilt before adding the next.

Pour in the double cream, stir well, and return the paneer to the pan.

Simmer for 3 minutes, season with salt, sprinkle over the garam masala, and serve with warm naan or basmati rice.