Palak Paneer, · 4 servings

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.

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

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.

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.

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.