Boil 5 cups water. Add palak to it and boil for 2 minutes
Drain excess water
Immediately transfer spinach to cold water
Once spinach has cooled, drain excess water completely
Add 1 inch ginger, 1 clove garlic and 3 green chilies and spinach to grinder
Blend to smooth paste without adding any water
In a large kadai heat oil and butter.
Roast paneer until golden brown on edges and keep it aside
In same pan, add cumin seeds, bay leaf, cloves, cinnamon, cardamom and 1 tsp kasuri methi. Roast until aromatic.
Add onions with little salt. Saute until translucent
Add tomato and saute till the tomatoes turn soft and mushy
Add spinach paste, water and salt. Mix well
Add roasted paneer and mix well.
Simmer and cook for 5 minutes
Add garam masala, 1 tsp kasuri methi and 2 tbsp cream. mix well.
Serve hot with roti or naan
