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Far too much Indian spinach has been cooked beyond recognition. Let's freshen things up.

Hankering for the kind of Indian food you can’t get at your local “Curry in a Hurry”? That’s because Indian food should be cooked at home in small batches for people you love, and that’s what London-based chef and writer Meera Sodha brings to the table in her new cookbook, Made in India. Say good-bye to soggy saag paneer and welcome a fresh new era!

My grandfather was an eccentric man. He wore polished patent shoes and a sharply cut suit and smelled of jasmine behind his ears. The week he retired, he signed up for a three-month round-the-world cruise to celebrate. Before he left, he received a courtesy call from the Kitchen Head of the ship to see whether he had any dietary requirements. “I really like Indian vegetable curries,” he said, and sent over a whole shipping container of Indian greens to travel with him until his return.

Spinach and paneer was one of his favorites. This is a much fresher version of the old curryhouse stalwart saag paneer. I like to eat it when the spinach has only just wilted so that it still tastes fresh and keeps its goodness.

Reprinted with permission from Made in India