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+---
+sidebar_position: 2
+---
+
+# Palak Paneer
+
+:::info
+If using canned tomatoes, you'll typically have enough to double the recipe which is a good amount to have some leftovers.
+:::
+
+```mdx title="Ingredients"
+1 1/4 cups paneer
+4 cups palak/spinach
+2 tbsp oil (can use half oil half butter)
+2 green chilies (deseeded)
+3/4 cup onions, finely chopped
+1/2 cup tomatoes
+3/4 tsp ginger garlic paste
+1/2 tsp salt
+8-10 cashews
+3/4 tsp garam masala
+1/2 tsp kasuri methi
+1/4 cup water (for blending with spinach)
+3/4 cup water (to cook with gravy)
+3 tbsp cream (optional)
+1/8 tps cumin seeds (optional)
+2 green cadamoms (optional)
+1 inch cinnamon (optional)
+2 cloves (optional)
+```
+
+```md title="Instructions - Palak"
+1. For best results separate stems as they may leave a bitter taste, or use baby spinach.
+2. Rinse and drain spinach. Leave as little water as possible as spinach will be cooked in oil.
+3. Heat 1/2 tsp oil in a pan. Saute green chilies, cashews, and spinach for 3-4 mins until the leaves thoroughly wilt and the raw smell of spinach has gone away. Alternatively, blanch the palak in 4 cups of ot water with 1/4 tsp salt for 2 mins, then immerse in ice cold water, and drain completely.
+4. Cool this and blend along with 1/4 cup water to a smooth puree. The smoother the better, as the cashews may leave a gritty texture if not fully emulsified. Add additional water if needed.
+```
+
+```md title="Instructions - Gravy"
+1. (optinal) Heat 1 tablespoon butter and half tablespoon oil to the same pan. Once melted, add cumin seeds, cardamom, cinnamon, and cloves until they begin to sizzle.
+2. Add the onions and fry until they turn transparent to golden.
+3. Saute ginger garlic paste for 1-2 minutes or until aromatic.
+4. Add tomatoes and salt. Saute uncovered until the tomatoes break down completely.
+5. Add garam masala and saute until the masala smells good, about 2 mins. 
+6. Pour 3/4 cup water and cook covered until onions are completely soft.
+7. (optional) For a smooth curry blend the gravy mixture.
+8. Lower the flame. Add kasuri methi and the pureed spinach. Mix well and cook until it begins to bubble for a few minutes. If too thick, add a few tablespoons of water.
+9. Add paneer and mix well. Optionally garnish with cream.
+```
+
+### Notes
+It really doesn't need it, but you can add heavy whipping cream to thicken the gravy. However it should be relatively thick as is.
+
+![img alt](@site/static/img/not-found.svg)
+
+### References
+https://www.indianhealthyrecipes.com/palak-paneer-recipe-easy-paneer-recipes-step-by-step-pics/
+