To a pot of boiling water, add little salt and then spinach leaves to it. Blanch the spinach leaves for 2 to 3 minutes until wilted.
Take them out and put them in ice cold water. This helps the leaves in retaining their green color.
To a blender, add the blanched spinach and Puree to a smooth paste and set aside.
Heat a pan on medium heat. Once hot, add the oil and then add onion, tomato, 6 cloves of garlic, ginger and green chili.
To a blender add onion,tomato, cloves of garlic, ginger and green chillies.Blend to a smooth paste and mix it with spinach puree.Mix very well
Heat 2 tablespoons oil (or ghee or butter) in a pan. Here I have used butter.
Add ½ teaspoon cumin seeds and let them splutter.Then add 1 teaspoon finely chopped garlic, ¼ teaspoon turmeric powder, ½ teaspoon red chili powder and a pinch of hing.
Then add the palak (spinach) puree.Add about ½ cup of water or as required. Mix and stir again.
Simmer the gravy for 6 to 7 minutes or more until the palak (spinach) is cooked. Season with salt.
Stir again and then add the paneer cubes
Mix very well and switch off the heat.Lastly add 2 tablespoons low-fat cream. I used Amul brand cream.And Serve palak paneer hot
