Sag Paneer

Method:

1.    Chop and deseed the chilli, then place in a saucepan with the spinach, add 300 ml of boiled water and cover. Cook on a medium heat for 10 minutes, then set aside to cool in the pan for 5 minutes.
2.    Puree the spinach in a mixer or with a blender.
3.    Put a large pan over a medium heat, and warm the oil.
4.     Add the cumin seeds and cook until they crackle, then add the garlic and cook for about a minute.
5.    Add the spinach purée, bring to the boil, then cover and cook for 15 minutes.
6.    Meanwhile, cut the paneer into small cubes.
7.    Add the paneer, a good pinch of sea salt and chilli powder to the pan, then cover and cook for 5-7 minutes.
8.    Stir in the cream and cook for 2 minutes, then quarter the lemon and squeeze the juice from one quarter into the mixture, and stir.
9.    Serve with the remaining lemon wedges and a dusting of extra chilli powder.