Ultimate Matar Saag Paneer and Garlic Naan

Meanwhile, peel and grate the garlic (or use a garlic press).

Cut the paneer into 2cm cubes.

Roughly chop the coriander (stalks and all).

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

Once hot, add the paneer and fry until golden all over, 5-8 mins. Season with salt and pepper. Turn regularly to brown it evenly.

Once the paneer is golden, transfer to a plate lined with kitchen paper.

Wipe out the frying pan and return to medium-high heat with a drizzle of oil.

Add the tomato puree, North Indian style spice mix and half the garlic. Stir-fry until fragrant, 1-2 mins. 

Add the vegetable stock paste, creme fraiche, peas, water for the sauce and sugar (see pantry for both amounts). Stir to combine, then simmer until the sauce has thickened, 2-3 mins. 

Meanwhile, put the naans onto a baking tray. Sprinkle over the remaining garlic and drizzle over some oil. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.

Once the curry has thickened, stir the butter (see pantry for amount) into your curry sauce until melted.

Add the spinach a handful at a time until wilted and piping hot, 1-2 mins. Taste and season with salt and pepper if needed.

Stir the cooked paneer through the sauce, then remove from the heat.