Back to 4 servings spinach puree 350 grams spinach, trimmed, stems removed 1 medium tomato, chopped 3 garlic cloves 1 inch ginger, chopped 1 green chili, more to taste 3 raw cashews, optional, soaked 5 minutes in hot water gravy 1.5 tablespoons oil 2 garlic cloves, finely chopped 1 large onion, finely chopped 0.5 cup water, or as needed 0.75 teaspoon garam masala, up to 1 teaspoon 0.25 teaspoon turmeric powder 0.25 teaspoon red chili powder, or to taste 0.75 teaspoon salt, adjust to taste finish 2 tablespoons heavy cream, 2 to 3 tablespoons, or to taste 225 grams paneer, cut into cubes 0.5 tablespoon kasuri methi, crushed dried fenugreek leaves lemon juice, to taste
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1 Step 1: Blanch the spinach in salted boiling water for 2 to 3 minutes until wilted, then plunge it into ice-cold water to keep it bright green.2 Step 2: Drain the spinach well and blend it with the tomato, 3 garlic cloves, ginger, green chili and soaked cashews, if using, into a smooth puree.3 Step 3: Warm the oil in a wide, heavy pan over medium heat and add the 2 chopped garlic cloves, stirring until they begin to change color. Add the onion and let it soften and turn translucent, about 2 to 3 minutes.4 Step 4: Add the spinach puree, the water and a pinch of baking soda if using. Cover and cook on medium for 10 minutes, stirring often.5 Step 5: Stir in the garam masala, turmeric, red chili powder and salt and cook for 1 minute. Add a little sugar if the gravy tastes bitter.6 Step 6: Mix in the cream and paneer cubes and simmer on medium-low for 3 minutes until the paneer is heated through and the gravy is creamy.7 Step 7: Remove from the heat and stir in the crushed kasuri methi and lemon juice to taste. Serve hot.getsaucepan.com/r/88387509-8248-5541-ba78-291713b21b6f
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