Making Palak Puree
Rinse the palak
leaves very well in running water. Tender stem are fine. If the stems are stringy, then discard the stems.
Boil 3 cups water in a pan. Add ¼ tsp salt to the hot water and stir. When the water comes to a rolling boil, switch off the flame. Add the spinach leaves in the hot water. Let the palak leaves sit in the water for about 1 minute.

After 1 minute, take the leaves.
Immediately transfer palak in a pan or bowl containing ice cold water. This method helps in preserving the green color of the spinach. Just add 8 to 10 ice cubes to 3 cups water to get cold water. Allow the spinach leaves to be in the cold water for a minute.
Then drain the ice cold water. Add the spinach in a blender with green chilies and make smooth paste.

Making palak paneer
Heat oil or ghee in a pan or kadai.
Add the cumin and let them splutter.
Then add the tej patta or bay leaf.
Add the chopped tomatoes. Stir and saute the tomatoes till they soften.
Once the tomatoes are softened and you see fat releasing from the sides of the mixture. Then add the turmeric powder, red chili powder and hing.
Stir very well.

Then add the palak puree and mix well.
Add about ⅓ to ½ cup water or as required. Stir again.
Simmer for 6 to 7 minutes or more till the palak is cooked. Season with salt. The gravy will also thicken by now.
Stir and add garam masala powder.
Stir again and then add the paneer cubes.
Stir gently and simmer on a low flame till the paneer cubes become soft and succulent. Cook for about half to 1 minute.