Ingredients CardPalak Paneer2 servings Spinach Puree 6 ozspinach leaves, washed, thick stems removed½tomato, roughly chopped1 ½ cloveslarge garlic cloves, peeled½fresh ginger (2.5 cm piece), peeled½green chili, or more to taste1 ½raw unsalted cashews, soaked in hot water for 5 minutes Palak Paneer 2 ¼ tspneutral oil1 clovelarge garlic cloves, finely chopped½onion, finely chopped¼ cupwater, or as needed⅓ to ½ tspgaram masala⅛ tspground turmeric⅛ tspred chili powder⅓ tspsalt1 to 1 ½ tbspheavy cream4 ozpaneer, cut into 2 cm cubes¾ tspkasuri methi, crushedlemon juice, to taste
