As the title suggests, this is by far the best palak paneer I have ever had. I had a few store bought ones, I had some in restaurants, and it never really appealed to me all that much. There were plenty of Indian dishes far better than this. I even tried making one myself, and it wasn't anything more than blah. But this time - with a food processor on hand, not forgetting to add the cashews, and using our own grown spinach - it came out SO much better!
I followed this easy-to-follow recipe from Mahanandi, with some home-made paneer.
The only thing I was missing was the cilantro-ginger-garlic paste, so I made it from scratch by processing a few garlic cloves, some cilantro leaves, and a small piece of ginger - at rough ratios of 3-2-1, and I have no idea how it compares. But who cares? The overall result was delicious.
Don't put in too many salted cashews!!
Needless to say we had it with yummy fluffy naans that Mark baked.