Palak paneer

Cut paneer into small cubes and keep aside

Cook the onions, cashew nuts and green chillies in a little water for 5 minutes. Cool and blend in a mixer till smooth (now the base of the gravy is ready)

Wash and clean the palak leaves thoroughly

Boil a vessel full of water, drown the spinach leaves and cook for 2-3 minutes. Drain and immediately immerse in ice-cold water (or keep it under a cold water tap) for 5 minutes so that the bright green colour is retained
Drain and blend in a mixer to make a smooth paste

Heat oil and butter in a non-stick kadhai, add the ginger garlic paste and tomatoes, mix well and stir on medium fire for 6-7 minutes (cook till the tomatoes turn mushy)
After it’s cooked, add the prepared gravy and stir for another 5-6 minutes

Now add the spinach paste, paneer, salt, kasuri methi, sugar and garam masala. Stir for about 5 minutes
Transfer on to a serving bowl and garnish with fresh cream

Enjoy hot palak paneer with any Indian bread or rice.