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 3 tbsp 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 1 cup water, or as needed. Cover and cook over medium heat for 10 min, stirring regularly because it spatters and can stick.

Add 1 ½ to 2 tsp garam masala, ½ tsp ground turmeric, ½ tsp red chili powder and 1 ½ tsp salt. Mix and cook for 1 min.

Stir in 4 to 6 tbsp heavy cream, then 450 g paneer. Simmer on medium-low heat for 3 min.

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