The Perfect Palak Paneer

• 1 clove garlic, finely chopped
• 2 small bay leaves, fresh or dried
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon chili powder
• ¼ teaspoon garam masala powder
• ¼ teaspoon nutmeg
• ¼ teaspoon asafoetida
• 1 teaspoon dried fenugreek leaves
• 1 ½ tablespoons double cream
• ¼ cup cashews (30 g), roughly chopped
• 2 tablespoons ghee, (clarified butter) or unsalted butter
• ½ cup water (120 mL), or as required
• ½ teaspoon salt, or as per taste

Cooking paneer

• 2 cups paneer (100 g), cut into cubes
• 3 cups water (720 mL), boiling
• ¼ teaspoon salt

Spinach puree:

• 6 cups spinach (250 g)
• ¼ teaspoon salt
• 3 cups water (720 mL), boiling
• 3 cups water (720 mL), cold

Gravy base:

• 1 cup onion (150 g), (2 small or 1 large), roughly chopped
• 1 cup tomato (220 g), (2 small or 1 large), roughly chopped
• 2 green chillies, roughly chopped
• 2 garlic cloves, roughy chopped
• 1 inch piece ginger, roughly chopped

Garnish:

• 1 teaspoon ginger, cut into matchsticks
• 1 teaspoon coriander, roughly chopped
• 1 teaspoon cream