Quick CardPalak Paneer
4 servings
Spinach Puree
- 350 gspinach leaves, washed, thick stems removed
- 1tomato, roughly chopped
- 3 cloveslarge garlic cloves, peeled
- 1fresh ginger (2.5 cm piece), peeled
- 1green chili, or more to taste
- 3raw unsalted cashews, soaked in hot water for 5 minutes
Palak Paneer
- 22 mlneutral oil
- 2 cloveslarge garlic cloves, finely chopped
- 1onion, finely chopped
- 120 mlwater, or as needed
- 3.5 to 5 mlgaram masala
- 1 mlground turmeric
- 1 mlred chili powder
- 3.5 mlsalt
- 30 to 44 mlheavy cream
- 225 gpaneer, cut into 2 cm cubes
- 7.5 mlkasuri methi, crushed
- lemon juice, to taste
- Spinach Puree Bring a large pot of water to a boil and salt it lightly. Add 350 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 1 tomato, 3 cloves large garlic cloves, 1 fresh ginger (2.5 cm piece), 1 green chili, or more to taste and 3 raw unsalted cashews to a smooth paste. 1 min to 2 min
- Palak Paneer Heat a wide, heavy pan over medium heat, add 22 ml neutral oil and then 2 cloves large garlic cloves. Fry for a couple of minutes. 2 min to 3 min
- Add 1 onion and cook for 2 min to 3 min.
- Stir in the spinach puree with 120 ml water, or as needed. Cover and cook over medium heat for 10 min, stirring regularly because it spatters and can stick.
- Add 3.5 to 5 ml garam masala, 1 ml ground turmeric, 1 ml red chili powder and 3.5 ml salt. Mix and cook for 1 min.
- Stir in 30 to 44 ml heavy cream, then 225 g paneer. Simmer on medium-low heat for 3 min.
- Turn off the heat, stir in 7.5 ml kasuri methi and a squeeze of lemon juice. Serve hot with naan, roti or rice.
