Quick CardPalak Paneer
8 servings
Spinach Puree
- 700 gspinach leaves, washed, thick stems removed
- 2tomato, roughly chopped
- 6 cloveslarge garlic cloves, peeled
- 2fresh ginger (2.5 cm piece), peeled
- 2green chili, or more to taste
- 6raw unsalted cashews, soaked in hot water for 5 minutes
Palak Paneer
- 44 mlneutral oil
- 4 cloveslarge garlic cloves, finely chopped
- 2onion, finely chopped
- 235 mlwater, or as needed
- 7.5 to 10 mlgaram masala
- 2.5 mlground turmeric
- 2.5 mlred chili powder
- 7.5 mlsalt
- 59 to 89 mlheavy cream
- 450 gpaneer, cut into 2 cm cubes
- 15 mlkasuri methi, crushed
- lemon juice, to taste
- 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
- 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 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
- 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
- Add 2 onions and cook for 2 min to 3 min.
- 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.
- 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.
- Stir in 59 to 89 ml heavy cream, then 450 g paneer. Simmer on medium-low heat for 3 min.
- Turn off the heat, stir in 15 ml kasuri methi and a squeeze of lemon juice. Serve hot with naan, roti or rice.
