Saag Paneer

Combine the melted ghee, minced garlic and ginger, lemon juice, ground turmeric, Kashmiri chili powder and salt in a large bowl. Add the cubed paneer and toss to combine.

Heat the oil in a large pan and pan fry the paneer cubes for a few minutes on each side until golden – take care they don't burn. Transfer to a paper towel-lined plate.

Add ghee and oil in the same pan and stir in the salt and spices (apart from the garam masala).

Add the garlic and ginger and cook until fragrant. Stir in the chili and cashews and cook over gentle heat until translucent. Add the tomatoes and cook for one minute.

Add the onion and cook for a few minutes over medium heat, stirring often, until slightly caramelized.

Stir in the chopped greens and water, cover the pan with a lid and simmer over low heat for 15-20 minutes, stirring occasionally. Add a splash of water to the pan if it's looking a bit dry.

NOTE: At this point you can use an immersion blender to blend the saag – I prefer mine with more texture.

Add the paneer cubes, cream and garam masala and simmer gently for 3-5 minutes or so to warm through.

Taste and adjust the seasoning, adding a little lemon juice to brighten the flavor as needed. Crush the fenugreek leaves in your hand to release their aroma and sprinkle over the curry. Finish with a final drizzle of cream and serve!