Neutral oil, for frying

400g (14oz) paneer, cut into 2.5-cm (1-inch) cubes

200g (7oz) baby spinach leaves

50g (1¾oz) kale, tough stems removed

125g (4½oz) spring greens, tough stems removed

1 tablespoon ghee or neutral oil

2 onions, diced

2–3 green chillies, slit lengthways (deseed if you want less heat)

6 garlic cloves, crushed or finely chopped

5-cm (2-inch) piece of fresh root ginger, finely sliced

1 ripe tomato, sliced

60g (2¼oz) yogurt

¼ teaspoon ground turmeric

2 teaspoons ground cumin

2 teaspoons ground coriander

½ teaspoon chilli powder

1 teaspoon salt

½ teaspoon sugar

150–200ml (5–7fl oz) water

1 teaspoon garam masala

To Serve

2–3 tablespoons cashew cream

1 tablespoon kasoori methi (dried fenugreek leaves), crushed

Fresh coriander (optional)

1 quantity garlic-ginger tadka (see page 162 of The Paneer Cookbook; optional)

Heat a tablespoon of oil in a frying pan and fry the paneer cubes for 3–4 minutes until lightly golden. Set aside.

Wash the spinach, kale and spring greens well and let them drain. Don’t worry about the amount – they will shrink significantly when cooked.

Heat the ghee or oil in a pan over a medium heat. Add the onions, green chillies, garlic and ginger. Cook for 6–8 minutes, until the onions are soft and lightly golden.

Add the tomato and cook until softened and slightly jammy.

Add the greens and cook until completely wilted.

Transfer this mixture to a blender or food processor. Add the yogurt, turmeric, cumin, coriander, chilli powder, salt, sugar and measured water, then blitz until smooth or slightly coarse, depending on your preferred texture. Return the mixture to the pan.

Let the saag simmer gently. Stir in the garam masala, then add the fried paneer and warm through for 2–3 minutes.

Finish with a drizzle of cashew cream and a sprinkle of kasoori methi. Garnish either with fresh coriander or a garlic-ginger tadka, if using, before serving.