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Printed at the current scale: 4 servings · US With Grams · front and back, more cards if it runs long

Palak Paneer

4 servings · 4 × 6 in
Spinach Puree
12.5 oz spinach leaves, washed, thick stems removed
1 tomato, roughly chopped
3 cloves large garlic cloves, peeled
1 fresh ginger (2.5 cm piece), peeled
1 green chili, or more to taste
3 raw unsalted cashews, soaked in hot water for 5 minutes
Palak Paneer
1 ½ tbsp neutral oil
2 cloves large garlic cloves, finely chopped
1 onion, finely chopped
½ cup water, or as needed
¾ to 1 tsp garam masala
¼ tsp ground turmeric
¼ tsp red chili powder
¾ tsp salt
2 to 3 tbsp heavy cream
8 oz paneer, cut into 2 cm cubes
1 ½ tsp kasuri methi, crushed
lemon juice, to taste
forklet.co/r/FxP4u4Zm?units=us · v1
  1. Spinach Puree Bring a large pot of water to a boil and salt it lightly. Add 12.5 oz 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 1 tomato, 3 cloves large garlic cloves, 1 fresh ginger (2.5 cm piece), 1 green chili, or more to taste and 3 raw unsalted cashews to a smooth paste. 1 min to 2 min
  4. Palak Paneer Heat a wide, heavy pan over medium heat, add 1 ½ tbsp neutral oil and then 2 cloves large garlic cloves. Fry for a couple of minutes. 2 min to 3 min
  5. Add 1 onion and cook for 2 min to 3 min.
  6. Stir in the spinach puree with ½ cup water, or as needed. Cover and cook over medium heat for 10 min, stirring regularly because it spatters and can stick.
  7. Add ¾ to 1 tsp garam masala, ¼ tsp ground turmeric, ¼ tsp red chili powder and ¾ tsp salt. Mix and cook for 1 min.
  8. Stir in 2 to 3 tbsp heavy cream, then 8 oz paneer. Simmer on medium-low heat for 3 min.
  9. Turn off the heat, stir in 1 ½ tsp kasuri methi and a squeeze of lemon juice. Serve hot with naan, roti or rice.
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