It’s a classic vegetarian Indian restaurant dish that’s quick and easy to make. But do you like yours wet or dry? And is frozen spinach ever acceptable?
How to make the perfect chicken tikka masala
How to make the perfect dal
How to make perfect onion bhajis
How to make perfect Goan fish curry
Choosing from a menu is never straightforward where I’m concerned I’m always worried I’m going to make the wrong choice, and miss out on something I’ll never get the chance to try again. But as soon as I sink into the soft flock cushions favoured by British Indian restaurants of the old school, all such worries melt away I know exactly what I’m going to have. Inevitably it’s a spicy lamb curry from the chef’s specials, with tarka dal and saag paneer, accompanied by a plain naan, ideally one the size of the napkin.
Now, I can make some pretty decent lamb curries, even if I sometimes have difficulty identifying one, and I’m a dab hand at dal, yet the simplest dish fried spinach and fresh cheese has proved a remarkably tough nut to crack. Nothing I’ve tried has come close to matching up to the garlicky, greasy greens served in the humblest of curry houses; nice, sure, but not the kind of dish you’d go back to like a woman obsessed. It seemed time for a more systematic approach just how do they do it?