Hariyali Paneer

Contains: dairy·tree nut

• Asafoetida (hing)

  1 g

• Butter

  15 g

• Cashews

  25 g

• Coriander leaves

  30 g

• Coriander powder

  4 g

• Cream

  40 ml

• Cumin seeds

  3 g

• Garam masala

  2 g

• Green chilli

  6 g

• Mint leaves

  15 g

• Oil

  20 ml

• Paneer

  cubed

  200 g

• Salt

  to taste

• Spinach (palak)

  150 g

• Turmeric powder

  1 g

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Method

1. 1Blanch spinach briefly, then refresh in cold water to keep it green.
2. 2Blend the spinach with coriander, mint, green chilli and soaked cashews to a smooth paste.
3. 3Heat oil and butter, add cumin seeds and asafoetida.
4. 4Add the green paste and cook on low, stirring, for 5 minutes.
5. 5Season with coriander powder, a pinch of turmeric and salt.
6. 6Loosen with 80 ml water to a pouring gravy.
7. 7Add paneer cubes and simmer gently for 5 minutes.
8. 8Stir in cream to mellow the gravy.
9. 9Finish with a pinch of garam masala and serve hot.