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Printed at the current scale: 2 servings · Metric · front and back, more cards if it runs long

Palak Paneer

2 servings · 4 × 6 in
Spinach Puree
175 g spinach leaves, washed, thick stems removed
½ tomato, roughly chopped
1 ½ cloves large garlic cloves, peeled
½ fresh ginger (2.5 cm piece), peeled
½ green chili, or more to taste
1 ½ raw unsalted cashews, soaked in hot water for 5 minutes
Palak Paneer
11 ml neutral oil
1 clove large garlic cloves, finely chopped
½ onion, finely chopped
59 ml water, or as needed
2 to 2.5 ml garam masala
0.6 ml ground turmeric
0.6 ml red chili powder
2 ml salt
15 to 22 ml heavy cream
115 g paneer, cut into 2 cm cubes
3.5 ml kasuri methi, crushed
lemon juice, to taste
forklet.co/r/FxP4u4Zm?scale=0.5 · v1
  1. Spinach Puree Bring a large pot of water to a boil and salt it lightly. Add 175 g spinach leaves and blanch for 2 min to 3 min. 100 °C
  2. Lift the spinach out with a slotted spoon straight into ice water. Once cold, drain well. 1 min to 3 min
  3. Blend the spinach with ½ tomatoes, 1 ½ cloves large garlic cloves, ½ fresh ginger (2.5 cm piece), ½ green chilis, or more to taste and 1 ½ raw unsalted cashews to a smooth paste. 1 min to 2 min
  4. Palak Paneer Heat a wide, heavy pan over medium heat, add 11 ml neutral oil and then 1 clove large garlic cloves. Fry for a couple of minutes. 2 min to 3 min
  5. Add ½ onions and cook for 2 min to 3 min.
  6. Stir in the spinach puree with 59 ml water, or as needed. Cover and cook over medium heat for 10 min, stirring regularly because it spatters and can stick.
  7. Add 2 to 2.5 ml garam masala, 0.6 ml ground turmeric, 0.6 ml red chili powder and 2 ml salt. Mix and cook for 1 min.
  8. Stir in 15 to 22 ml heavy cream, then 115 g paneer. Simmer on medium-low heat for 3 min.
  9. Turn off the heat, stir in 3.5 ml kasuri methi and a squeeze of lemon juice. Serve hot with naan, roti or rice.
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