Palak Paneer (Spinach Paneer)

Serves 2 to 3

prepPluck young tender spinach leaves, discard stems
prepRinse spinach well, drain completely in colander
3½ to 4 cups / 100 to 120 g palak (spinach)	Sauté spinach, chilies & cashews, 3–4 min	Cool, blend with water to smooth purée						Add kasuri methi & spinach purée, simmer 2–3 min	Fold in paneer, turn off heat	Garnish with cream (optional), serve
8 to 10 cashewnuts
2 green chilies (deseeded)
½ tablespoon / 7.5 ml neutral oil (for the spinach)
¼ cup / 60 ml water (to blend spinach)
⅛ teaspoon cumin seeds (jeera) (optional)	Toast cumin, cardamom, cinnamon, cloves	Add onions, fry until golden	Heat oil & butter, then add onions	Sauté ginger garlic paste, 1–2 min	Add tomatoes & salt, sauté until mushy	Add garam masala, sauté 2 min	Pour water, cook covered until soft
2 green cardamoms (elaichi) (optional)
1 inch / 2.5 cm cinnamon (dalchini) (optional)
2 cloves (laung) (optional)
¾ cup / 90 g onions, finely chopped (1 small)
1½ tablespoons / 22.5 ml neutral oil (for the gravy)
½ tablespoon / 7.5 ml butter
¾ teaspoon ginger garlic paste
½ cup / 90 g tomatoes, deseeded & chopped or pureed (1 small)
½ teaspoon salt
½ to ¾ teaspoon garam masala
¾ cup / 180 ml water (to cook the gravy)
½ teaspoon kasuri methi (dried fenugreek leaves) (skip if you don't have)
150 g / 1¼ cups paneer (Indian cottage cheese)
3 tablespoons / 45 ml cream (optional)

Read left to right — each column combines what's behind it. Tap a step to check it off, or an ingredient to mark it as one you have.

Any recipe can look like this.

Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.