Palak Paneer

Ingredients

• 1 lb Paneer, chopped
• 1 bowl Baby Spinach (no stems)
• 1/4 cup Cashew
• 2 Tbsp Oil
• 1 Tbsp Butter
• 3 Cloves
• 5 Cardamom
• 1 Cinnamon stick
• 1 tsp Cumin seeds
• 1 Red Chilli
• 1 tsp Ginger & Garlic paste
• 3 ladles curry base
• 1 tsp Salt
• 1 Tbsp Coriander powder
• 1 tsp Garam Masala
• 1/2 cup finely chopped cilantro

Directions

1. Warm a pan on medium, add baby spinach — let water slip away, leaves deepen green
2. Blend the spinach with 2 tablespoons cashews and a splash of water — smooth as silk
3. Heat a new pan with oil over medium
4. Drop in whole spices — wait for soft bubbles
5. Stir in ginger-garlic paste till its raw whisper fades
6. Mix in the curry base
7. Raise the heat, add coriander powder and garam masala, stir it all in
8. Pour in 1/2 cup water — or more for ease — simmer gently
9. Fold in the palak paste, cook on medium till oil shimmers
10. Add paneer, cover, and cook low for 5 minutes
11. Scatter cilantro leaves atop
12. Pair with rice or bread, your call

Pairs well with a refreshing Riesling or Gin & Tonic.