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 ≈ 245 g tomatoes, 30 g large garlic cloves, 20 g fresh ginger (2.5 cm piece), ≈ 8 g green chilis, or more to taste and 9 g raw unsalted cashews to a smooth paste.

Heat a wide, heavy pan over medium heat, add ≈ 41 g neutral oil and then 20 g large garlic cloves. Fry for a couple of minutes.

Add ≈ 300 g onions and cook for 2 min to 3 min.

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

Add 3 to 4 g garam masala, ≈ 1.5 g ground turmeric, ≈ 0.9 g red chili powder and ≈ 9 g salt. Mix and cook for 1 min.

Stir in ≈ 60 to 89 g heavy cream, then 450 g paneer. Simmer on medium-low heat for 3 min.

Turn off the heat, stir in ≈ 1.5 g kasuri methi and a squeeze of lemon juice. Serve hot with naan, roti or rice.