Rosie says: “This is my go-to Indian takeaway order, but I am often left disappointed by what I get, so I came up with my own supereasy version, which means consistency every time.

“I make a spice mix to coat and marinade the paneer – it forms a delicious crust on the cheese and forms the basis of the spinach sauce. The frozen spinach really does the rest of the work and creates a smooth, delicious, fresh base.”

Serves 4

Prep 10 minutes

Cook 25 minutes

Ingredients

1 tbsp ground cumin
2 tsp ground turmeric
1½ tsp chilli powder
1½ tsp ground coriander
generous pinch of salt
2 x 250g packs paneer, cut into 2cm cubes
light-flavoured oil, for frying
1 onion, finely chopped
1 green chilli, chopped
3 garlic cloves, grated
handful of coriander, leaves and stalks separated and chopped
500g frozen spinach
100ml double cream

For the kachumba salad:

½ cucumber, halved lengthways
4 ripe tomatoes, halved
½ small onion, finely chopped
pinch of cumin seeds, bashed
sea salt and freshly ground black pepper

For the mint sauce:

150g plain yoghurt
2 tsp shop-bought mint sauce
sea salt and freshly ground black pepper

To serve:

mango chutney, naan bread or chapatti and/or rice

Method

First, make the kachumba salad. Use a teaspoon to scoop the seeds out of the cucumber and tomatoes, then finely chop them into small dice. Transfer to a bowl, along with the onion and cumin seeds. Season and mix together. Set aside.

In a separate bowl, make the mint sauce. Mix together the yoghurt and mint sauce with some seasoning, and set aside.

In a medium mixing bowl, mix together the ground spices with a generous pinch of salt. Tip half of the spice mix out into a small bowl and set aside.

Lightly wet your hands with water, then toss the paneer in the remaining spice mix until well coated (the water from your hands will help the spices stick to the paneer).

Heat a generous glug of oil in a large non-stick frying pan with a lid set over a medium–high heat. Add the paneer and cook on all sides for 2–3 minutes, turning frequently, until golden and a crust has formed. Remove from the pan and set aside.

Add a tablespoon of oil to the pan, then add the onion and fry for 3 minutes until starting to soften. Tip in the chilli, garlic, coriander stalks and the remaining spice mix, and fry for 1 minute, or until fragrant.

Dot the frozen spinach over the surface of the pan, cover the pan with the lid and cook for 12 minutes, stirring halfway through. Stir in the cream, return the paneer to the pan, and heat through.

Serve with the kachumba salad and mint sauce, along with some mango chutney and bread or rice, if you like.

Make ahead

You can coat the paneer in the spice mix up to a day ahead and keep it in the refrigerator – even better flavours will develop. This is great reheated and can be made up to 2 days in advance.

The shortcut

Using frozen spinach means no washing leaves, no wilting, and no blitzing to a sauce – quicker to make than to order a takeaway. The added mint sauce and salad helps to get the takeaway feel at home.

From The Shortcut Cook: Classic Recipes And The Ingenious Hacks That Make Them Faster, Simpler And Tastier by Rosie Reynolds (£15, Hardie Grant), out now

3 speedy and sensational dinner recipes that take 35 minutes or less