I did this last night. I really wanted a curry but I wanted a lot of different flavours, with leftovers for lunches later in the week too.
The three different curry dishes are all individually pretty simple.
I have posted recipes for vegetable curries and chicken curries before, so this is really about the spinach and paneer one.
You can buy paneer in all Indian shops and in some supermarkets too nowadays. It is a kind of cheese with a mild flavour and a firmish texture.
I cut it into cubes and coat it in a mixture of cornmeal and garam masala and then fry it in hot oil, turning the pieces so they become golden and crisp on all sides.
Then, setting them aside, I fry a chopped onion in some clean oil (the oil previously used will have a residue of cornmeal and spice which may burn, so throw it away) and then add some chopped tomatoes, a paste of green chilli, onion, garlic and ginger (this is worth making in bulk and freezing in individual portions), frying this with salt, turmeric and ground cumin until the tomatoes start to break down. Then I add washed spinach leaves and chopped green coriander and let this all wilt down before returning the cubes of paneer to the pan and warming them through again. Before serving, I squeeze over the juice of a lime and add some black pepper.
This is good as a dish on its own but is also great as part of a selection of dishes, as I served here.