For palak puree: Rinse the palak or spinach leaves very well in running water. Tender stem are fine.
Boil 3 cups of water in a pan or microwave or electric heater. Add ¼ teaspoon salt to the hot water and stir. When the water comes to a boil, switch off the flame. Add the spinach leaves to the hot water. Let the palak leaves sit in the water for about 1 minute.
After 1 minute, using a pasta tong, take the leaves.
Immediately add the palak or spinach leaves in a pan or bowl containing ice-cold water. This method helps in preserving the green color of the spinach.
Then drain the ice cold water. Add the spinach in a blender or grinder jar.
Make a smooth palak puree. No need to add water while making the puree. Keep the spinach puree aside.
For masala : 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.
Add the cumin and let them splutter.
Then add the bay leaf.
Add the finely chopped onions. Saute till the onions become golden. Add tomato puree and wait for the masala to release oil.
Add the turmeric powder, red chili powder and asafoetida/hing.
Mix very well.
Palak paneer :Then add the palak puree and mix well. Add about ½ cup water or as required. Mix again.
Simmer for 6 to 7 minutes or more till the palak or spinach is cooked. Season with salt. The gravy or sauce will also thicken by now.
Stir and add garam masala powder.Stir again and then add the paneer (cottage cheese) cubes. Mix very well and switch off the heat.
Lastly, add 2 tablespoons of low-fat cream. Serve with hot phulka or naan.
