North Indian Style Saag Paneer

Meanwhile, cut the paneer into 2cm chunks. Halve the baby plum tomatoes.

Heat the olive oil (see pantry for amount) in a large frying pan on medium-high heat.

Once hot, add the paneer to the pan. Fry until golden all over, 5-8 mins. Turn regulary to brown them evenly.

Stir the ginger puree, North Indian style spice mix and remaining turmeric into the pan until the paneer is well coated.

Add the tomatoes and cook for 30 secs, then stir in the veg stock paste and water for the curry (see pantry for amount).

Bring to the boil, stirring to combine, then lower the heat to a simmer.

Stir the spinach in a handful at a time until wilted and piping hot, 1-2 mins.

Stir through the mango chutney, drizzle over the yoghurt, then season to taste with salt and pepper.