Place a large nonstick skillet over medium heat, and add some olive oil with 1 teaspoon cumin seeds. Saute for 1 minute and add 1,5 table spoon finely chopped garlic, 1 finely chopped onion, 2 chopped small green peppers and half a tablespoon finely chopped fresh ginger.

Saute for a few minutes and then add in 2 chopped large tomatoes, 2 teaspoons sea salt, 2 teaspoons ground paprika, 1 teaspoon ground turmeric, 1 teaspoon ground cumin and 750 grams frozen saag or frozen creamed spinach (we used that last one). Stir well, incorporating the spice mixture into the spinach.

When the spinach is defrosted add in 450 grams of cubed paneer, stir well and put on the lid and let it simmer for a while. You can add in a little cube of butter for the extra taste, if you like to.

Combine with other Indian dishes, a grilled chicken filet or some rice on the side!