Palak Paneer

Optional: Prepare cashew cream by blending the ingredients in a small processor until creamy.

Blanch spinach. Set aside a large saucepan with ice cold water. Heat water in a separate large saucepan. Once it is boiling, put in as much spinach as will fit. 3 minutes later or whenever it has wilted, take the spinach out and place it in the cold water. Repeat until you’ve blanched all the spinach. Squeeze excess liquid from the spinach to form about three small clumps of spinach. Set aside before blending with a little water (¼-½ cup - check on texture). Make sure not to blend it for too long, as that would result in a texture that is too creamy.

Add butter to a medium saucepan over medium heat and pan fry the paneer, flipping when one side has browned (~ 3 minutes). Cook until the other side is also crisp and golden.

In a small processor, process mint leaves, cilantro, and green chilis until it forms a nearly smooth paste. You may need a little water.

Add oil to the pan. Fry ginger and 1 tsp kasoori methi over medium for 1 minute. Add tomato paste and let the juices mostly evaporate before adding the ground spices. Cook for less than a minute before adding the spinach gravy and cilantro-mint-chili paste into the pan. Simmer on medium for 5 minutes.

Add cashew cream (if using) followed by paneer, the final 1 tsp of kasoori methi, and salt to taste. Add water to get to your desired consistency, using about ¼-½ cup of water to clean out the contents of the processor that contained the spinach puree. Cover and cook for 2-3 minutes before taking the saucepan off the heat. Garnish with any leftover cashew cream and cilantro. Enjoy with rice, roti, or naan!