Chop/cut the palak leaves and rinse.
Blanch the palak in boiling salted (1 teaspoon) water. Drain and cool.
Grind until you get the texture you prefer. (Many like it in puree form)
Cube the paneer. Got some from a local Indian mini market. My vegetable seller who is Indian said her family would just make the paneer themselves.
Grind all the paste ingredients.
Heat up 1 tablespoon ghee or 2 tablespoons oil in a wok. Fry paste till fragrant.
Stir in the palak, milk and water, adding in garam masala and salt to taste. Fry for 3 minutes, then add in cubed paneer and cook for another 5 minutes.
