Serves 4
Ingredients:
- 5 lbs. of spinach
- 3–4 Medium Tomatoes
- 5 Indian Green Chilis
- 15–20 Cashews (presoaked for 30–40 mins)
- Garam Masala
- Turmeric Powder
- Jeeru Powder (Cumin Powder)
- Red Chili Powder
- Palak Paneer Shriji Pack
- Cumin
- 2- Bay Leafs
- small piece of Ginger (peeled)
Method: First, soak 15–20 cashews in hot water just enough to soak the cashews. Do not add too much water. Let the cashews soak for at least 30–45 minutes and then blend it to a fine paste.
Meanwhile cook the spinach in hot water for 3–5 minutes. Then blanch the spinach in ice cold water (blanching is to stop the cooking process).
Add 2 Tbsp oil to a nonstick pot and add 2 tsp Jeera (cumin seeds), hing (asafoetida). Once the cumin crackles add 5 Indian green chili’s crushed or cut (these are very spicy, so you can add less as per taste), 3–4 diced medium tomatoes, small piece of peeled ginger. Mix it all well in the oil and let it cook until the tomatoes soften up (do not over cook the tomatoes). Add the chilis, tomatoes and ginger cooked mixture to the blender, as well as the blanched spinach.
Now with the oil left behind you can add another Tbsp of oil if only of needed (if there is enough left add turmeric, red chili powder, garam masala, dhana jeeru (2 tsps each) add one pack of palak paneer (I used no OG(onion garlic)palak paneer pack), mix it well and let it all good cook for 2–3 mins. You will smell and see the change of the mixed masalas add the spinach purée. Now its time to add the shallow pan fried paneer cubes, (Haldiram’s paneer block is what I used).
At last just add the cashew paste and salt per taste. Mix it all together and cover it with a lid to let it cook for 4–5 minutes. Check the gravy and mix it once again. To garnish you can grate some paneer over the gravy or drizzle some heavy cream for that restaurant style look and taste.
