Ingredients CardPalak Paneer8 servings Spinach Puree 700 gspinach leaves, washed, thick stems removed≈ 245 gtomato, roughly chopped30 glarge garlic cloves, peeled20 gfresh ginger (2.5 cm piece), peeled≈ 8 ggreen chili, or more to taste9 graw unsalted cashews, soaked in hot water for 5 minutes Palak Paneer ≈ 41 gneutral oil20 glarge garlic cloves, finely chopped≈ 300 gonion, finely chopped≈ 235 gwater, or as needed3 to 4 ggaram masala≈ 1.5 gground turmeric≈ 0.9 gred chili powder≈ 9 gsalt≈ 60 to 89 gheavy cream450 gpaneer, cut into 2 cm cubes≈ 1.5 gkasuri methi, crushedlemon juice, to taste
