Step 1

First, we need to blanch the spinach. Boil water, add sugar and then add spinach to it. Submerge it in boiling water and turn off the flame. Let it sit for 3 minutes. No need to cover it.

Step 2

Strain the water after 3 minutes and immediately give it an ice bath. Add ice cubes to a bowl and add the blanched spinach to it. Let it sit for 5 minutes.

Step 3

Transfer it to a blender and blitz it to make a smooth creamy puree. Keep it aside for now.

Step 4

In a pan add roughly chopped onion, jalapeno and, cashews along with water. Bring it to a boil, reduce the flame and cook for 6-7 minutes.

Step 5

Do not strain. Allow it to cool down completely before grinding it to a smooth paste, in a blender. Keep it aside for now.

Step 6

If using frozen paneer, thaw it completely and then cut the paneer in any desired shape.

Step 7

Heat a grill pan and grill the paneer slices in little oil till it turns light golden on both sides. Set the grilled paneer aside for now.

Step 8

Add oil in a pan. Once it's hot enough, add bay leaf, cinnamon, crushed Kasuri methi, minced garlic and ginger paste. Fry for 2-3 minutes or till the garlic turns golden.

Step 9

Next, add the onion paste and fry it for 2 minutes. Now add the spinach puree, garam masala and, salt. Add water if you need to adjust the consistency. Mix it all together and cook till it comes to a boil. Take it off the flame.

Step 10

Add the grilled paneer just before serving. This palak recipe tastes best with any flatbread or steamed rice.