Quick CardPalak Paneer
2 servings
Spinach Puree
- 175 gspinach leaves, washed, thick stems removed
- ½tomato, roughly chopped
- 1 ½ cloveslarge garlic cloves, peeled
- ½fresh ginger (2.5 cm piece), peeled
- ½green chili, or more to taste
- 1 ½raw unsalted cashews, soaked in hot water for 5 minutes
Palak Paneer
- 11 mlneutral oil
- 1 clovelarge garlic cloves, finely chopped
- ½onion, finely chopped
- 59 mlwater, or as needed
- 2 to 2.5 mlgaram masala
- 0.6 mlground turmeric
- 0.6 mlred chili powder
- 2 mlsalt
- 15 to 22 mlheavy cream
- 115 gpaneer, cut into 2 cm cubes
- 3.5 mlkasuri methi, crushed
- lemon juice, to taste
- 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
- Lift the spinach out with a slotted spoon straight into ice water. Once cold, drain well. 1 min to 3 min
- 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
- 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
- Add ½ onions and cook for 2 min to 3 min.
- 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.
- 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.
- Stir in 15 to 22 ml heavy cream, then 115 g paneer. Simmer on medium-low heat for 3 min.
- Turn off the heat, stir in 3.5 ml kasuri methi and a squeeze of lemon juice. Serve hot with naan, roti or rice.
