Seared Paneer Palak with Garlic Tadka

Method

1. Soak the cashews in hot water for 20 minutes. Cut the paneer into 2.5 cm cubes and toss with a pinch of salt and a pinch of the chili powder. Wash the spinach, finely chop the onion, chop the tomato, grate the ginger and the sauce garlic, and thinly slice the tadka garlic.

   Add in this stepUnsalted cashews 20 gPaneer 160 gSalt ⅛ tspKashmiri chili powder ⅛ tspSpinach 400 gOnion 100 gTomato 100 gFresh ginger 10 gGarlic cloves (for the sauce) 3Garlic cloves (for the tadka) 3

2. Heat 1 tsp of the ghee in a 24 cm non-stick pan over medium-high heat and sear the paneer for 4 min, turning, until golden on 2 or 3 sides. Drop the seared cubes into warm, lightly salted water: the crust stays toasty and the inside stays soft.

   Add in this stepGhee 0.4 tbsp

   medium-high heat

3. Bring the blanching water to a boil in a 22 cm pot over high heat, about 8 min. Blanch the spinach for only 1 min 30 sec, then plunge it into ice water. A short blanch and a fast chill lock in the deep green colour.

   Add in this stepWater for blanching 1½ L

   high heat

4. Squeeze the spinach lightly and blend it with the drained cashews, the green chili, a little of the ginger and 2 or 3 ice cubes until completely smooth and creamy.

   Add in this stepHot green chili 1

5. Heat most of the remaining ghee in a 22 cm pan over medium heat. Add the bay leaf, the lightly crushed cardamom and the cumin seeds and let them sizzle for 20 seconds. Add the onion and fry for 7 min, stirring, until deep golden.

   Add in this stepGhee 1¼ tbspBay leaf 1Green cardamom pods 2Cumin seeds ½ tsp

   medium heat

6. Add the ginger and garlic for 30 seconds, then the tomato, turmeric, the rest of the chili powder and the salt. Cook over medium heat for 5 min, until the tomato has completely broken down and the ghee separates at the edges.

   Add in this stepGround turmeric ¼ tspKashmiri chili powder 0.6 tspSalt 0.6 tsp

   medium heat

7. Stir in the spinach purée and about 3 tbsp of water per serving and simmer over medium-low heat for 4 min. Lift the paneer out of its water and add it with the cream, garam masala, crushed kasuri methi and lemon juice; warm through over low heat for 2 min and adjust the salt. Fish out the bay leaf and cardamom pods.

   Add in this stepHeavy cream 2 tbspGaram masala ½ tspKasuri methi (dried fenugreek leaves) 1 tspLemon juice 1 tsp

   medium-low heat→low heat

8. Melt the butter with the last of the ghee in a 14 cm small pan over medium-low heat. Fry the sliced garlic for 1 min 30 sec until pale golden, turn off the heat and add the dried chilies and a pinch of chili powder. Pour the sizzling tadka over the curry and serve at once.

   Add in this stepButter (for the tadka) 1 tbspGhee 0.4 tbspDried red chilies 1Kashmiri chili powder ⅛ tsp

   medium-low heat