- Cut paneer into small dice cubes.
- Toss cashews in olive oil and salt and spread evenly on a parchment lined sheet tray. Toast in 350°F oven until golden brown. Once completely cooled, rough chop nuts.
- Steep cardamom in hot heavy cream for 10 minutes. Blanch spinach in salted water and shock in salted ice water bath. Squeeze out excess liquid from spinach and add to blender with heavy cream. Purée until smooth and silky. Strain through a fine chinois and place in a squeeze bottle.
- To garnish, sprinkle the diced paneer and cashews around the soup bowl. Top with spinach purée in a dot formation.
Ingredient availability varies by location*