Jersey Royal Potato and Spinach Curry with Paneer

Heat vegetable oil and Jersey butter in a large pot or Dutch oven over medium heat.

Add the chopped onion and sauté until golden brown, about 5-7 minutes.

Add minced garlic, grated ginger, and chopped green chilies. Sauté for another minute until fragrant.

Stir in tomato paste and cook for 1 minute.

Add diced tomatoes and cook for 5 minutes, stirring occasionally.

Add turmeric powder, cumin powder, and coriander powder. Cook for 1 minute, stirring constantly, until the spices are fragrant.

Add the Jersey Royal potatoes, salt, and water. Bring to a simmer, cover, and cook for 15-20 minutes, or until the potatoes are tender but not falling apart.

Stir in the fresh spinach and Jersey milk. Cook until the spinach wilts, about 2-3 minutes.

Gently add the paneer cubes to the curry. Cook for another 2-3 minutes to heat through, being careful not to break the paneer.

Stir in garam masala.

Garnish with fresh coriander leaves.

Serve hot with rice or naan bread.