Ingredients CardPalak Paneer2 servings Spinach Puree 175 gspinach leaves, washed, thick stems removed≈ 62 gtomato, roughly chopped7.5 glarge garlic cloves, peeled5 gfresh ginger (2.5 cm piece), peeled≈ 2 ggreen chili, or more to taste2.5 graw unsalted cashews, soaked in hot water for 5 minutes Palak Paneer ≈ 10 gneutral oil5 glarge garlic cloves, finely chopped≈ 75 gonion, finely chopped≈ 59 gwater, or as needed0.8 to 1 ggaram masala≈ 0.4 gground turmeric≈ 0.2 gred chili powder≈ 2 gsalt≈ 15 to 22 gheavy cream115 gpaneer, cut into 2 cm cubes≈ 0.4 gkasuri methi, crushedlemon juice, to taste
