Quick CardPalak Paneer
4 servings
Spinach Puree
- 350 gspinach leaves, washed, thick stems removed
- ≈ 125 gtomato, roughly chopped
- 15 glarge garlic cloves, peeled
- 10 gfresh ginger (2.5 cm piece), peeled
- ≈ 4 ggreen chili, or more to taste
- 4.5 graw unsalted cashews, soaked in hot water for 5 minutes
Palak Paneer
- ≈ 20 gneutral oil
- 10 glarge garlic cloves, finely chopped
- ≈ 150 gonion, finely chopped
- ≈ 120 gwater, or as needed
- 1.5 to 2 ggaram masala
- ≈ 0.8 gground turmeric
- ≈ 0.4 gred chili powder
- ≈ 4.5 gsalt
- ≈ 30 to 45 gheavy cream
- 225 gpaneer, cut into 2 cm cubes
- ≈ 0.8 gkasuri methi, crushed
- lemon juice, to taste
- 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.
