Heat oil in a pan and add cumin seeds, onion, ginger, green chilli and garlic and cook until they are lightly golden in colour. After that add tomato and salt and cook till tomato cooked perfectly and cool down it at room temp.
Blanch spinach leaves in boiling water for 1-2 minute. Remove from heat and put in ice cold water. Squeeze excess water and blend with cooked tomato onion make a fine puree
Now in a large pan heat 2 tsp oil and 1 tsp butter and roast coriander powder, turmeric powder, cumin powder and red chilli powder till it turns aromat.
After that add prepared palak paste and 1/2 cup water, mix well adjusting consistency as required.
Now add yogurt mix well, close the lid and cook 5 min.
I use roasted paneer if you don’t like roasted you can put normally.
After that add roasted paneer and mix well and simmer for 5 minutes or till paneer absorbs flavour.
Turn off the flame and add garam masala, mix well.
Finally, serve restaurant-style palak paneer with naan.
