To a pot of boiling water, add little salt and then spinach leaves to it. Blanch the spinach leaves for 2 to 3 minutes until wilted.

Take them out and put them in ice cold water. This helps the leaves in retaining their green color.

To a blender, add the blanched spinach along with tomato, 3 cloves of garlic, ginger and green chili.

Puree to a smooth paste and set aside.

Heat a pan on medium heat. Once hot, add the oil and then add the remaining 2 cloves of chopped garlic. Sauté for few minutes until it starts changing color.

Then add the chopped onions.Cook the onion for 2 to 3 minutes until soft and translucent.

Add in the prepared spinach puree and mix. Also add around 1/2 cup water at the point.Cover the pan and let it cook for 10 minutes on medium heat. The spinach will bubble a lot. Stir at regular intervals to avoid sticking at the bottom.

Once the spinach is cooked, add the garam masala, turmeric powder, red chilli powder and salt. Mix and cook for 1 minute.

Then add the heavy cream and mix.Stir in the paneer and mix. Let the curry simmer for 3 to 4 minutes.

Switch off the flame, add lemon juice and kasuri methi and mix.

Garnish with some sliced paneer and grated paneer.

Serve palak paneer hot with naan or roti or rice.