Spinach and vegetable saag

1 In a medium bowl, combine chilli, turmeric and coriander. Add paneer and toss to coat. Season with pepper. Place garlic, chillies, ginger and onion in a high powdered processor or blender. Process until finely chopped.

2 In a large non-stick frying pan heat half the oil over medium-high heat. Add paneer and cook on all sides until lightly golden. Remove and set aside.

3 Add remaining oil to seasoned paneer pan, place back on medium heat and cook onion mixture and garam masala, stirring, for 2 minutes. Stir in thawed spinach, cook for 1 minute. Add zucchini, cauliflower and 1½ cups water. Cover and simmer over medium-low heat for 15-20 minutes or until zucchini and cauliflower are tender. Add baby spinach and lentils and stir until heated through and spinach has wilted.

4 Divide saag among four plates and serve dolloped with yoghurt, if using.