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Printed at the current scale: 8 servings · Metric · front and back, more cards if it runs long

Palak Paneer

8 servings · 4 × 6 in
Spinach Puree
700 g spinach leaves, washed, thick stems removed
2 tomato, roughly chopped
6 cloves large garlic cloves, peeled
2 fresh ginger (2.5 cm piece), peeled
2 green chili, or more to taste
6 raw unsalted cashews, soaked in hot water for 5 minutes
Palak Paneer
44 ml neutral oil
4 cloves large garlic cloves, finely chopped
2 onion, finely chopped
235 ml water, or as needed
7.5 to 10 ml garam masala
2.5 ml ground turmeric
2.5 ml red chili powder
7.5 ml salt
59 to 89 ml heavy cream
450 g paneer, cut into 2 cm cubes
15 ml kasuri methi, crushed
lemon juice, to taste
forklet.co/r/FxP4u4Zm?scale=2 · v1
  1. Spinach Puree Bring a large pot of water to a boil and salt it lightly. Add 700 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 2 tomatoes, 6 cloves large garlic cloves, 2 fresh ginger (2.5 cm piece), 2 green chilis, or more to taste and 6 raw unsalted cashews to a smooth paste. 1 min to 2 min
  4. Palak Paneer Heat a wide, heavy pan over medium heat, add 44 ml neutral oil and then 4 cloves large garlic cloves. Fry for a couple of minutes. 2 min to 3 min
  5. Add 2 onions and cook for 2 min to 3 min.
  6. Stir in the spinach puree with 235 ml water, or as needed. Cover and cook over medium heat for 10 min, stirring regularly because it spatters and can stick.
  7. Add 7.5 to 10 ml garam masala, 2.5 ml ground turmeric, 2.5 ml red chili powder and 7.5 ml salt. Mix and cook for 1 min.
  8. Stir in 59 to 89 ml heavy cream, then 450 g paneer. Simmer on medium-low heat for 3 min.
  9. Turn off the heat, stir in 15 ml kasuri methi and a squeeze of lemon juice. Serve hot with naan, roti or rice.
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