Take some water in a sauce pan and boil it.

Once it starts boiling, add spinach in it and boil for 2 minutes on medium flame.

After 2 minutes, immediately transfer the blanched spinach into cold water.

To make a puree, add blanched spinach to a mixing jar followed by green chili.

Also, add some fresh coriander leaves. Blend it in a pulse of 5 seconds and make a puree.

This helps to retain the green color of the puree and our Spinach Puree is ready.

For the curry, heat a kadhai, add desi ghee to it.

Add whole spices like bay leaf, cinnamon stick, green cardamoms, and cloves to it.

Followed by cumin seeds. Splutter the spices for 10-15 seconds.

Add grated ginger, chopped garlic and chopped green chilies. Cook for 30 seconds.

Add sliced onions to it and cook till it becomes translucent.

To the cooked onions, add chopped tomatoes.

Followed by powdered spices like turmeric powder, red chili powder, and coriander powder.

Also, do not forget to add asafoetida to this point.

Add salt as per taste.

Mix all the things really well. Cook till tomatoes done.

Add puree to it followed by half glass of water.

Cook for 5 minutes on medium flame.

Add paneer cubes. Mix well.

Cook for 2-3 minutes on low flame.

Add cream and cook for another 30 seconds.

Palak Paneer is ready to serve.