Palak Paneer, · 8 servings

Bring a large pot of water to a boil and salt it lightly. Add 700 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 2 tomatoes, 6 cloves large garlic cloves, 2 fresh ginger (2.5 cm piece), 2 green chilis, or more to taste and 6 raw unsalted cashews to a smooth paste.

Heat a wide, heavy pan over medium heat, add 44 ml neutral oil and then 4 cloves large garlic cloves. Fry for a couple of minutes.

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

Stir in the spinach puree with 235 ml water, or as needed. Cover and cook over medium heat for 10 min, stirring regularly because it spatters and can stick.

Add 7.5 to 10 ml garam masala, 2.5 ml ground turmeric, 2.5 ml red chili powder and 7.5 ml salt. Mix and cook for 1 min.

Stir in 59 to 89 ml heavy cream, then 450 g paneer. Simmer on medium-low heat for 3 min.

Turn off the heat, stir in 15 ml kasuri methi and a squeeze of lemon juice. Serve hot with naan, roti or rice.