Adam Liaw’s palak paneer

Ingredients200g paneer, cut into 4cm cubes1 onion, roughly chopped2cm ginger4 garlic cloves2 green chillies1 bunch spinach, washed and trimmed10 raw cashews15g butter1 tbsp vegetable oil2 cardamom pods, bruised5cm cassia or cinnamon stick4 clovessalt, to season¼ tsp ground turmeric2 tsp kasuri methi (dried fenugreek leaves)100ml pouring cream (optional)½ tsp garam masalaTadka (flavoured oil)10g butter1 clove garlic, thinly sliced½ tsp Kashmiri chilli powderMethodStep 1Pour boiling water over the paneer, stand for 10 minutes, then drain. Blend the onion, ginger, garlic and chilli to a smooth purée. Set aside. Bring a large pot of water to a simmer and blanch the spinach for a few seconds. Shock in iced water and drain well. Add the spinach to the blender, with the cashews and blend to a smooth purée.Step 2Heat a saucepan over medium heat and add the butter and oil. Add the cardamom, cassia and cloves and fry until fragrant. Add the onion mixture and fry for about 5 minutes until the oil starts to separate. Season with salt, then add the turmeric, about ¼ cup of water and cook for a further 3 minutes.Step 3Add the fenugreek leaves and spinach puree and simmer on low heat for 5 minutes. Stir the cream (if using) and garam masala through the spinach gravy, add the paneer, and adjust seasoning. Transfer to a serving plate.Step 4Make the tadka by heating a small saucepan over medium heat. Add the butter and garlic and fry until the garlic is golden. Add the chilli powder and remove from the heat. Pour the tadka over the paneer to serve.