.: evil jungle prince :.

Every time I've made palak (curried Spinach) in the past, it's never met the full spectrum of my taste expectations. I've tried numerous (to say the least) recipes but they've all missed a certain component or flavor which I just couldn't put my finger on. But fortunately just as I recently had a eureka-moment when I discovered that the use of amchur (mango powder) was the spice I had been lacking in samosa filling, so I had a sort of culinary satori when I began preparing Maganandi's brilliant and perfect palak paneer recipe.

I had a hint I'd found what I was looking for when I began dry roasting cashews -- that familiar smell wafted up to my nose and filled me with hope that the use of roasted, ground cashew powder might be my ticket to the perfect palak. I was also fascinated by the technique of parboiling tomatoes to remove their skins prior to pureeing them. Were these the missing links? I felt hopeful... and likewise very hungry after smelling this delicious, savory, spicy dish starting to come together.

Result: this must indeed be the perfect palak paneer recipe. Rather than being heavily spiced, it is rendered heartier, smoother, and creamier with the use of powdered, roasted cashews. The cashews are likewise the key taste here that turns normal palak into super-amazing palak. I savored every bite and managed to make a number of meals from only one batch. And unlike so many foods, day old palak somehow tastes better than the fresh sort, the spices having had a chance to mingle and socialize with one another. Thank you, Mahanandi!