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Printed at the current scale: 12 servings · Metric · front and back, more cards if it runs long

Palak Paneer

12 servings · 4 × 6 in
Spinach Puree
1050 g spinach leaves, washed, thick stems removed
3 tomato, roughly chopped
9 cloves large garlic cloves, peeled
3 fresh ginger (2.5 cm piece), peeled
3 green chili, or more to taste
9 raw unsalted cashews, soaked in hot water for 5 minutes
Palak Paneer
67 ml neutral oil
6 cloves large garlic cloves, finely chopped
3 onion, finely chopped
355 ml water, or as needed
11 to 15 ml garam masala
3.5 ml ground turmeric
3.5 ml red chili powder
11 ml salt
89 to 135 ml heavy cream
675 g paneer, cut into 2 cm cubes
22 ml kasuri methi, crushed
lemon juice, to taste
forklet.co/r/FxP4u4Zm?scale=3 · v1
  1. Spinach Puree Bring a large pot of water to a boil and salt it lightly. Add 1050 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 3 tomatoes, 9 cloves large garlic cloves, 3 fresh ginger (2.5 cm piece), 3 green chilis, or more to taste and 9 raw unsalted cashews to a smooth paste. 1 min to 2 min
  4. Palak Paneer Heat a wide, heavy pan over medium heat, add 67 ml neutral oil and then 6 cloves large garlic cloves. Fry for a couple of minutes. 2 min to 3 min
  5. Add 3 onions and cook for 2 min to 3 min.
  6. Stir in the spinach puree with 355 ml water, or as needed. Cover and cook over medium heat for 10 min, stirring regularly because it spatters and can stick.
  7. Add 11 to 15 ml garam masala, 3.5 ml ground turmeric, 3.5 ml red chili powder and 11 ml salt. Mix and cook for 1 min.
  8. Stir in 89 to 135 ml heavy cream, then 675 g paneer. Simmer on medium-low heat for 3 min.
  9. Turn off the heat, stir in 22 ml kasuri methi and a squeeze of lemon juice. Serve hot with naan, roti or rice.
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