Palak Paneer, · 4 servings

Bring a large pot of water to a boil and salt it lightly. Add 12.5 oz 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 1 tomato, 3 cloves large garlic cloves, 1 fresh ginger (2.5 cm piece), 1 green chili, or more to taste and 3 raw unsalted cashews to a smooth paste.

Heat a wide, heavy pan over medium heat, add 1 ½ tbsp neutral oil and then 2 cloves large garlic cloves. Fry for a couple of minutes.

Add 1 onion and cook for 2 min to 3 min.

Stir in the spinach puree with ½ cup water, or as needed. Cover and cook over medium heat for 10 min, stirring regularly because it spatters and can stick.

Add ¾ to 1 tsp garam masala, ¼ tsp ground turmeric, ¼ tsp red chili powder and ¾ tsp salt. Mix and cook for 1 min.

Stir in 2 to 3 tbsp heavy cream, then 8 oz paneer. Simmer on medium-low heat for 3 min.

Turn off the heat, stir in 1 ½ tsp kasuri methi and a squeeze of lemon juice. Serve hot with naan, roti or rice.