Baked paneer and spinach in tomato gravy

Step 1: Heat 4 tbsp oil in a frying pan and shallow fry 1 ⅛ lb paneer, turning, for 4–5 minutes until light brown. Keep aside.

Step 2: Cook 7 oz spinach in an open pan, without water, with 1 pinch bicarbonate of soda for 3–4 minutes until wilted. Leaving the lid off keeps it bright green. Blend to a puree.

Step 3: Heat 1 tbsp ghee and sauté 1 onion for 1 minute. Add 2 tsp plain flour and cook for 1 minute.

Step 4: Add the spinach puree, 2 tbsp fresh cream, 3 green chillies and ½ tsp salt and cook for 3 minutes. Sprinkle with ¼ tsp ground nutmeg.

Step 5: For the tomato gravy, heat 1 tbsp oil and sauté 1 onion and 1 tsp garlic paste for 2 minutes.

Step 6: Add 1 ⅛ lb tomatoes and cook for 8–10 minutes until tender.

Step 7: Blend, return to the pan with ½ tsp red chilli powder, ¾ tsp salt and 1 tsp sugar, and cook for 3 minutes.

Step 8: Heat the oven to 400°F. Spread half of the paneer in a greased baking dish and spread half of the spinach on top.

Step 9: Make another layer with the rest of the paneer and spinach.

Step 10: Top with the tomato gravy and sprinkle 4 tbsp cheese over it.

Step 11: Bake for 15–20 minutes until bubbling. Serve hot with naan or bread.