Ingredients CardPalak Paneer12 servings Spinach Puree 1050 gspinach leaves, washed, thick stems removed≈ 370 gtomato, roughly chopped45 glarge garlic cloves, peeled30 gfresh ginger (2.5 cm piece), peeled≈ 12 ggreen chili, or more to taste14 graw unsalted cashews, soaked in hot water for 5 minutes Palak Paneer ≈ 61 gneutral oil30 glarge garlic cloves, finely chopped≈ 450 gonion, finely chopped≈ 355 gwater, or as needed4.5 to 6 ggaram masala≈ 2.5 gground turmeric≈ 1.5 gred chili powder≈ 13 gsalt≈ 89 to 135 gheavy cream675 gpaneer, cut into 2 cm cubes≈ 2.5 gkasuri methi, crushedlemon juice, to taste
