Ingredients:

2 tbsp ghee or clarified butter
2 onions, finely chopped
5cm/2in fresh root ginger, peeled and finely chopped
3 garlic cloves, chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
½ tsp fenugreek seeds
1 hot red chilli
1 tsp salt
400g tin chopped tomatoes
1 tsp caster sugar
2 tsp garam masala
50g/1¾oz semolina
200g/7oz paneer, cut into 2cm/¾in cubes
1 tbsp vegetable oil
500g/1lb 2oz spinach, washed
small handful chopped fresh coriander leaves
squeeze lemon juice

Method:
 
Heat the ghee in a saucepan, add the onions and cook for 3 minutes, or until soft. Add the ginger and garlic and cook for 1 minute.
Add the cumin, ground coriander, turmeric, fenugreek, chilli and salt. Cook, stirring, for 1 minute to infuse all the spices. Add the tomatoes and sugar, stir and simmer for 10 minutes.
Meanwhile, in a mixing bowl, combine the garam masala and semolina. Mix in the paneer to coat it. Heat the oil in a frying pan and cook the paneer for a few minutes until crisp and golden on all sides.
Add the spinach to the tomato sauce with 2 tablespoons water, stir and cook until wilted. Fold in the crunchy paneer. Remove the whole chilli.
Serve garnished with the fresh coriander and lemon juice.