Saute onion & spices: Melt butter in a large pot over medium heat. Add onion, fenugreek, cumin, coriander, salt and pepper. Cook for 3 minutes until onion is softened but not golden.

Add garlic and ginger, cook for 2 minutes.

Add the tomato and chilli, cook for 3 minutes on a medium heat.

Add spinach: Add about ⅓ of the spinach – or as much as you can handle in the pot (!) – and stir until wilted. Then add more spinach along with the water, cook again until wilted. Repeat until all the spinach is wilted.

Cook 10 minutes: Cook, stirring every now and then, for 10 minutes still on a medium heat.

Cream & lemon: Add the cream and lemon juice. Cook, stirring gently, for 3 minutes.

Puree half spinach: Remove half the spinach into a tall container and blend it to a puree using a stick blender. Pour pureed spinach back into the pot, and stir to combine.

Add Pan Fried Paneer: Gently stir in golden pan-fried paneer (see below). Stir gently to mix through.

Serve over basmati rice with fluffy, chewy homemade naan on the side!

Cut paneer into 1.25cm / ½" thick slices. Then cut each slice into 2.5cm x 2 x 1.25cm thick pieces / 1 x ⅘" x ½" pieces – approximately!

Melt half the ghee or butter in a non-stick pan over medium-high heat.

Place half the paneer in the pan and cook for 1 - 1 ½ minutes until light golden - I tend to make it deep golden because colour = more flavour, but traditional is just a hint of gold Turn, then cook the other side until light golden.

Remove onto paper towel-lined plate. Repeat with remaining butter and paneer. Use per recipe.