Palak Paneer, · 2 servings

Bring a large pot of water to a boil and salt it lightly. Add 175 g spinach leaves and blanch for 2 min to 3 min.

Lift the spinach out with a slotted spoon straight into ice water. Once cold, drain well.

Blend the spinach with ≈ 62 g tomatoes, 7.5 g large garlic cloves, 5 g fresh ginger (2.5 cm piece), ≈ 2 g green chilis, or more to taste and 2.5 g raw unsalted cashews to a smooth paste.

Heat a wide, heavy pan over medium heat, add ≈ 10 g neutral oil and then 5 g large garlic cloves. Fry for a couple of minutes.

Add ≈ 75 g onions and cook for 2 min to 3 min.

Stir in the spinach puree with ≈ 59 g water, or as needed. Cover and cook over medium heat for 10 min, stirring regularly because it spatters and can stick.

Add 0.8 to 1 g garam masala, ≈ 0.4 g ground turmeric, ≈ 0.2 g red chili powder and ≈ 2 g salt. Mix and cook for 1 min.

Stir in ≈ 15 to 22 g heavy cream, then 115 g paneer. Simmer on medium-low heat for 3 min.

Turn off the heat, stir in ≈ 0.4 g kasuri methi and a squeeze of lemon juice. Serve hot with naan, roti or rice.