1 lb spinach leaves or baby spinach
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp fenugreek seeds
1 Tbsp canola oil
1 red onion, thinly sliced
5 garlic cloves, chopped
7 oz canned chopped tomatoes
3/4 inch piece of fresh ginger, grated
1 tsp garam masala
8 oz paneer (or extra-firm tofu), cubed
Blanch the spinach leaves in boiling water for 2 minutes, then refresh in cold water, drain, and very finely chop. Place a small frying pan over low heat and dry-roast the cumin until aromatic. Remove, dry-roast the coriander, then the fenugreek.
Heat the oil in a heavy frying pan over low heat, and fry the onion, garlic, cumin, coriander and fenugreek until grown and aromatic. Stir in the tomato, ginger and garam masala, and bring to the boil. Add spinach and cook until the liquid has reduced. Fold in the paneer (or tofu), trying to keep it in whole pieces. Stir gently until heated through. Season with salt, to taste.