Step 1

Rinse the palak or spinach leaves very well in running water. tender stems are fine, otherwise cut them off.

Step 2

Boil 3 cups water in a pan, add ¼ tsp salt to the hot water and stir. Add the palak leaves in the hot water. close with a lid and let the palak leaves sit in the water for 2-3 mins.

Step 3

Drain the palak leaves.

Step 4

Immediately add the palak or spinach leaves in a pan or bowl containing ice cold water. This stops the cooking and preserves the green color. Add 8 to 10 ice cubes to 3 cups water to get cold water. allow the spinach leaves to be in the cold water for a minute or two.

Step 5

Drain the ice cold water. add the spinach in a blender or grinder jar with chopped ginger, garlic and green chilies.

Step 6

Make a smooth palak puree. no need to add water while making the puree. keep the spinach puree aside.

Step 7

heat oil or ghee or butter in a pan or kadai. If using butter, melt it a low flame making sure that the butter does not brown.

Step 8

Add the cumin and let them splutter.

Step 9

add the bay leaf.

Step 10

Add the finely chopped onions. saute till the onions become golden.

Step 11

Add the finely chopped garlic. saute till the raw aroma of garlic goes away. no need to brown the garlic.

Step 12

Add the chopped tomatoes. stir and saute the tomatoes till they soften.

Step 13

Once the tomatoes are softened and you see fat releasing from the sides of the mixture. then add the turmeric powder, red chili powder and asafoetida/hing.

Step 14

Stir very well.

Step 15

then add the palak puree.

Step 16

stir well.

Step 17

add about ⅓ to ½ cup water or as required. stir again.

Step 18

Simmer for 6-7 minutes or more till the palak or spinach is cooked. season with salt. the sauce will also thicken by now.

Step 19

Stir and add garam masala powder.

Step 20

Stir again and then add the paneer cubes.

Step 21

Stir gently and simmer on a low flame till the paneer cubes become soft and succulent, about 1 to 2 minutes.

Step 22

lastly add cream. stir gently again so that the cream gets incorporated in the palak paneer. Turn off the flame.

Step 23

Stir and serve the palak paneer hot with some naan and/or rice. you can top the palak paneer with some butter or cream also while serving. also drizzle a few drops of lime or lemon juice on top along with ginger julienne.