Palak Paneer: Index Card

Palak Paneer

4 servings · 4 × 6 in

Spinach Puree

350 g spinach leaves, washed, thick stems removed

≈ 125 g tomato, roughly chopped

15 g large garlic cloves, peeled

10 g fresh ginger (2.5 cm piece), peeled

≈ 4 g green chili, or more to taste

4.5 g raw unsalted cashews, soaked in hot water for 5 minutes

Palak Paneer

≈ 20 g neutral oil

10 g large garlic cloves, finely chopped

≈ 150 g onion, finely chopped

≈ 120 g water, or as needed

1.5 to 2 g garam masala

≈ 0.8 g ground turmeric

≈ 0.4 g red chili powder

≈ 4.5 g salt

≈ 30 to 45 g heavy cream

225 g paneer, cut into 2 cm cubes

≈ 0.8 g kasuri methi, crushed

lemon juice, to taste

forklet.co/r/FxP4u4Zm?units=grams · v1

Spinach Puree Bring a large pot of water to a boil and salt it lightly. Add 350 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 125 g tomato, 15 g large garlic cloves, 10 g fresh ginger (2.5 cm piece), 4 g green chili, or more to taste and 4.5 g raw unsalted cashews to a smooth paste. 1 min to 2 min
Palak Paneer Heat a wide, heavy pan over medium heat, add 20 g neutral oil and then 10 g large garlic cloves. Fry for a couple of minutes. 2 min to 3 min
Add 150 g onion and cook for 2 min to 3 min.
Stir in the spinach puree with 120 g water, or as needed. Cover and cook over medium heat for 10 min, stirring regularly because it spatters and can stick.
Add 1.5 to 2 g garam masala, 0.8 g ground turmeric, 0.4 g red chili powder and 4.5 g salt. Mix and cook for 1 min.
Stir in 30 to 45 g heavy cream, then 225 g paneer. Simmer on medium-low heat for 3 min.
Turn off the heat, stir in 0.8 g kasuri methi and a squeeze of lemon juice. Serve hot with naan, roti or rice.

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