Palak Paneer, · 12 servings

Bring a large pot of water to a boil and salt it lightly. Add 2.31 lb 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 4 ½ tbsp 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 1 ½ cups water, or as needed. Cover and cook over medium heat for 10 min, stirring regularly because it spatters and can stick.

Add 2 ¼ tsp to 1 tbsp garam masala, ¾ tsp ground turmeric, ¾ tsp red chili powder and 2 ¼ tsp salt. Mix and cook for 1 min.

Stir in 6 to 9 tbsp heavy cream, then 1.49 lb paneer. Simmer on medium-low heat for 3 min.

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