This was such a delicious, easy meal that it was requested again as soon as possible. Happy to oblige! The addition of paneer made what could have been a side dish into a whole meal. There are lots of recipes for Saag Aloo. I like this one for its heavy use of spices – you could cut down on these if you wanted a milder taste. Quantities on vegetables are also approximate.

750g potatoes, peeled and cut into 2.5cm cubes
Vegetable oil
1 large onion, thinly sliced
300g baby leaf spinach, washed and drained
2.5cm fresh ginger, grated
4 cloves garlic, peeled and crushed
3 tsp cumin seeds
2 tsp black mustard seeds
1 tsp ground coriander
1 tsp turmeric
1 tsp garam masala
1 tsp chilli powder
1 green chilli, finely chopped (optional)
Salt
225g paneer

Toast the cumin and mustard seeds in a pan until they begin to colour. Grind in a pestle and mortar.

Boil the potatoes in salted water for about 15 minutes or until almost cooked. Drain and leave to dry.

Heat two tablespoons of oil in a large frying pan and add the onion. Fry for about 10 minutes until the slices are beginning to brown. Add the crushed cumin and mustard seeds and all the other spices. Add the garlic and ginger and stir around.

Put the potatoes into the pan, add a little more oil and turn up the heat. When the potatoes have taken on some colour on all sides add about half a mug of water and leave to cook, stirring from time to time, for about 15 minutes or until the potatoes are soft. You may need to add more water to stop the pan from drying out.

Meanwhile, cut the paneer into cubes. Heat more oil in a separate pan and add the cubes. Fry until coloured on all sides. Put to one side.

When the potatoes are cooked, add the spinach (and green chilli if using). Stir around. Add the fried paneer cubes, put a lid on the pan and leave on a low heat for five minutes. Check for salt before serving.