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1
Preheat your pan in medium level. Add green chillies and spinach to fry with oil. It should take about 2-3 minutes for the spinach to wilt off thoroughly, so be careful not to overcook.
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2
Set aside the spinach to chill to the room temperature, then feed it through the blender with green chilies. Grind the mixture to smooth puree.
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3
Pour cinnamon, cloves, and cumin onto a heated pan. Adding onions in and stir them all together properly until the onions turn transparent. Add garlic paste and keep frying till the whole medley turns golden brown.
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4
Add tomatoes and maybe some pinches of salt; then kasuri methi, garam masala and cumin powder (or coriander powder if desired). Continue to saute until the texture is just mushy and soft, to the point that they're no longer too sticky to the pan's surface.
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5
Pour 1/2 cup water and keep stirring until the mixture is thickened and smooth. After reaching the desired consistency, add the pureed spinach and fried paneer. Cook until simmers.
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6
You can give an additional 2 tsp of cream to the whole mixture for its gravy to be more creamy and tasty.
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7
Serve: I've been passing by recipes where people serve Palak Paneer with roti or naan. I myself had it with both white rice and brown rice, and it just came out exceptionally good! So I may take a sheer guesswork that other kinds of cooked grains and seeds will do well too. You can also try cooked quinoa to call it an attempt.
