Palak Paneer, · 12 servings

Bring a large pot of water to a boil and salt it lightly. Add 1050 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 3 tomatoes, 9 cloves large garlic cloves, 3 fresh ginger (2.5 cm piece), 3 green chilis, or more to taste and 9 raw unsalted cashews to a smooth paste.

Heat a wide, heavy pan over medium heat, add 67 ml neutral oil and then 6 cloves large garlic cloves. Fry for a couple of minutes.

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

Stir in the spinach puree with 355 ml water, or as needed. Cover and cook over medium heat for 10 min, stirring regularly because it spatters and can stick.

Add 11 to 15 ml garam masala, 3.5 ml ground turmeric, 3.5 ml red chili powder and 11 ml salt. Mix and cook for 1 min.

Stir in 89 to 135 ml heavy cream, then 675 g paneer. Simmer on medium-low heat for 3 min.

Turn off the heat, stir in 22 ml kasuri methi and a squeeze of lemon juice. Serve hot with naan, roti or rice.