Quick CardPalak Paneer
12 servings
Spinach Puree
- 1050 gspinach leaves, washed, thick stems removed
- 3tomato, roughly chopped
- 9 cloveslarge garlic cloves, peeled
- 3fresh ginger (2.5 cm piece), peeled
- 3green chili, or more to taste
- 9raw unsalted cashews, soaked in hot water for 5 minutes
Palak Paneer
- 67 mlneutral oil
- 6 cloveslarge garlic cloves, finely chopped
- 3onion, finely chopped
- 355 mlwater, or as needed
- 11 to 15 mlgaram masala
- 3.5 mlground turmeric
- 3.5 mlred chili powder
- 11 mlsalt
- 89 to 135 mlheavy cream
- 675 gpaneer, cut into 2 cm cubes
- 22 mlkasuri methi, crushed
- lemon juice, to taste
- 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
- 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 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
- 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
- Add 3 onions and cook for 2 min to 3 min.
- 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.
- 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.
- Stir in 89 to 135 ml heavy cream, then 675 g paneer. Simmer on medium-low heat for 3 min.
- Turn off the heat, stir in 22 ml kasuri methi and a squeeze of lemon juice. Serve hot with naan, roti or rice.
