Step-by-Step Instructions

1. 1.Boil Spinach

   Heat water in a pan until boiling. Add the spinach leaves to the boiling water. Push the spinach down to ensure it's fully submerged and boils evenly. Boil for 2-3 minutes until soft. Remove the cooked spinach from the water and set aside to cool. Do not discard the spinach water; it can be used for sambar or kneading dough.

2. 2.Prepare Paneer

   Slice the paneer block into small cubes. In a pan, heat 1 tbsp oil and 1 tbsp ghee/butter. Add the paneer cubes and lightly fry them until slightly golden. Do not over-fry to keep them soft. Remove the fried paneer and set aside.

3. 3.Blend Spinach Paste

   Once the boiled spinach has cooled, transfer it to a blender jar. Add the soaked cashews, melon seeds, green chilies, 1/2 chopped onion, 1 sprig curry leaves, and 1/4 bunch coriander leaves. Blend to a smooth paste, adding a little of the reserved spinach water if needed to achieve desired consistency.

4. 4.Prepare Tempering

   In the same pan with the remaining oil/ghee, add 1/2 tsp mustard seeds, 1/2 tsp cumin seeds, and 1/2 tsp urad dal. Let them splutter. Add 1 sprig curry leaves and the remaining 1.5 finely chopped onions. Sauté until the onions turn translucent. Add 1 finely chopped tomato and cook until soft and mushy. Add salt to taste, 1/4 tsp turmeric powder, and 1 tsp ginger-garlic paste. Mix well and cook until the raw smell disappears and oil starts to separate from the mixture.

5. 5.Add Spices and Spinach Paste

   Add 1 tsp coriander powder, 1 tsp garam masala, and a pinch of asafoetida (hing) to the tempering. Mix well. Pour the blended spinach paste into the pan. Stir continuously to combine with the spices. Add a little water from the blender jar (after rinsing it) to adjust the gravy consistency. Cover the pan with a lid and let it simmer on low flame until the gravy thickens and the oil floats to the top.

6. 6.Combine with Paneer and Garnish

   Once the gravy is cooked, add the fried paneer cubes. Mix gently. Stir in the remaining chopped coriander leaves and 1/2 tsp Kasuri methi. Cook for another 2-3 minutes. Finally, drizzle fresh cream over the palak paneer for a rich finish.

7. 7.Serve

   Serve the hot palak paneer with chapati, roti, or rice.