Palak Paneer, · 4 servings

Bring a large pot of water to a boil and salt it lightly. Add 350 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 1 tomato, 3 cloves large garlic cloves, 1 fresh ginger (2.5 cm piece), 1 green chili, or more to taste and 3 raw unsalted cashews to a smooth paste.

Heat a wide, heavy pan over medium heat, add 22 ml neutral oil and then 2 cloves large garlic cloves. Fry for a couple of minutes.

Add 1 onion and cook for 2 min to 3 min.

Stir in the spinach puree with 120 ml water, or as needed. Cover and cook over medium heat for 10 min, stirring regularly because it spatters and can stick.

Add 3.5 to 5 ml garam masala, 1 ml ground turmeric, 1 ml red chili powder and 3.5 ml salt. Mix and cook for 1 min.

Stir in 30 to 44 ml heavy cream, then 225 g paneer. Simmer on medium-low heat for 3 min.

Turn off the heat, stir in 7.5 ml kasuri methi and a squeeze of lemon juice. Serve hot with naan, roti or rice.