Ingredients CardPalak Paneer4 servings Spinach Puree 350 gspinach leaves, washed, thick stems removed≈ 125 gtomato, roughly chopped15 glarge garlic cloves, peeled10 gfresh ginger (2.5 cm piece), peeled≈ 4 ggreen chili, or more to taste4.5 graw unsalted cashews, soaked in hot water for 5 minutes Palak Paneer ≈ 20 gneutral oil10 glarge garlic cloves, finely chopped≈ 150 gonion, finely chopped≈ 120 gwater, or as needed1.5 to 2 ggaram masala≈ 0.8 gground turmeric≈ 0.4 gred chili powder≈ 4.5 gsalt≈ 30 to 45 gheavy cream225 gpaneer, cut into 2 cm cubes≈ 0.8 gkasuri methi, crushedlemon juice, to taste
