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 ½ tomatoes, 1 ½ cloves large garlic cloves, ½ fresh ginger (2.5 cm piece), ½ green chilis, or more to taste and 1 ½ raw unsalted cashews to a smooth paste.

Heat a wide, heavy pan over medium heat, add 11 ml neutral oil and then 1 clove large garlic cloves. Fry for a couple of minutes.

Add ½ onions and cook for 2 min to 3 min.

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

Add 2 to 2.5 ml garam masala, 0.6 ml ground turmeric, 0.6 ml red chili powder and 2 ml salt. Mix and cook for 1 min.

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

Turn off the heat, stir in 3.5 ml kasuri methi and a squeeze of lemon juice. Serve hot with naan, roti or rice.