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Palak paneer
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4
Servings
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750 g fresh spinach
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salt
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Bring a large pan of salted water to the boil and set a bowl of iced water next to it. Blanch the spinach in batches for about 1 minute, until it collapses and turns bright green. Lift it straight into the iced water, then drain and squeeze it firmly with your hands.
(8 min)
8:00
The iced water keeps the colour. Skip it and the sauce turns olive green and a little bitter.
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