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1
Clean and wash spinach in water to remove any soil or impurities.
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2
Add water in a pan and heat it to the point of boiling. Add a pinch of sugar and salt.
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3
Pour the spinach in it and cook for 5 min without lid
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4
We need to blanch Palak to retain the green colors. Hence take the Palak from hot water to a pot and pour ice cold water on it. Keep it there for 2 min and then drain water.
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5
Use a blender /mixer and add the spinach, ginger and salt in it. Grind the spinach for 1 min into smooth paste. My old Sumeet mixer is powerful enough to do it in 30 seconds.
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6
Heat 1 1/2 tbsp oil+ 1/2 tsp Ghee in a non-stick pan /kadai.
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7
Shallow fry the paneer cubes with a little salt till they turn light brown. The addition of ghee here emits a nice aroma. Health conscious people can skip the Ghee. Keep aside.
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8
Use the same kadai/non stick pan and start heating the remaining oil and ghee together.
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9
When the mixture is hot enough turn the burner into medium flame and add jeera followed by Garlic. Saute for a minute.
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10
Add the onion, green chilies and a pinch of asafetida. Continue saute for 5 min.
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11
Add the spinach paste and stir continuously for 2~3 min. Add water.
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12
Add salt and sugar here if you feel so.
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13
Mix well and bring it to boil. Stir occasionally in between.
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14
When gravy starts to boil, add shallow fried paneer cubes and cook for 3-4 minutes.
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15
Pour the lemon juice, Kasuri Methi and Garam Masala into the gravy
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16
Boil for 1 more minute and turn off the burner
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17
Add the fresh cream /milk. Mix it properly and your dish is ready. You can skip the milk /fresh cream if you are having any health issue but the creaminess of the gravy will be missing.
