Punjabi Style Palak Chole Masala Curry

While the onion fries, peel and grate the garlic (or use a garlic press).

Roughly chop the coriander (stalks and all). Drain and rinse the chickpeas in a sieve.

Once the onion is golden, transfer it to a hand blender (keep the pan, you will use it again).

Add the garlic, ginger puree, curry powder mix and half the coriander to the blender. Add 2 tbsp of oil and blitz until it becomes a smooth paste, 1 min.

Once smooth, spoon the masala mix back into the frying pan with a small drizzle of oil. Fry on medium heat until fragrant, 1-2 mins. 

TIP: If you dont have a blender, just add the ingredients mentioned above to the pan and fry with the onion for another 1-2 mins. 

Next, stir in the passata, chickpeas, vegetable stock paste, sugar and water for the sauce (see pantry for both amounts). 

Bring to the boil, then lower the heat and simmer until thickened, 8-10 mins. Stir occasionally. 

Meanwhile, trim the cucumber, then cut into small 1cm pieces. 

Pop the cucumber into a small bowl along with the Greek style yoghurt. Season with salt and pepper then set the raita aside. 

A few mins before the curry is ready, cut the naans in half widthways, then put in your toaster until golden.

If you're using the oven, sprinkle then naans with a little water and pop them into the oven to warm through, 2-3 mins.

Once the curry is ready, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. 

Remove from the heat, stir in the butter (see pantry for amount) and season with salt and pepper. Add a splash more water if you feel it needs it.