Turmeric cauliflower mash with spiced paneer

Finely slice the cauliflower, then chop into small pieces (less than 1cm). Put ½ tbsp oil in a large pan over a low heat, add the turmeric and stir for 30 seconds. Add the chopped cauliflower and stir fry for 5 minutes over a medium heat until softened. Add 250ml water, bring to the boil, then cover and simmer for 10 minutes. Allow to cool, then transfer to a blender with the yogurt and 1 tbsp lemon juice. Blend until completely smooth, stopping to scrape down the sides. Return the purée to the wiped-out pan and season. Cover and set aside.

Put the remaining 1 tbsp oil in a large, non-stick, lidded frying pan over a medium-high heat. Add the onions with a pinch of salt and cook, stirring, for 5 minutes until beginning to soften and colour. Add the ginger, chilli, mustard seeds and curry powder; cook for 1 minute.

Turn up the heat slightly and add the paneer and stripped curry leaves, stir frying for 3-5 minutes, until the cheese is golden brown on all sides. Add the spinach to the pan with 1 tbsp water and cover with the lid for 30 seconds until wilted. Uncover and cook, stirring, for 1-2 minutes. Season and stir in the remaining ½ tbsp lemon juice.

Meanwhile, reheat the cauliflower mash over a low heat, stirring often (it may have thickened slightly). Divide the mash between warm plates and top each with a quarter of the paneer mixture.