First, clean the spinach thoroughly and wash it well in two or three changes of water. Without chopping, add the spinach to boiling water and let it cook for 2 minutes. Turn off the heat, immediately remove the spinach with a strainer, and place it in ice-cold water. This helps keep the spinach bright green. Remove from the cold water and blend into a smooth puree.

Finely chop the garlic, green chili, and onion. Crush the ginger. Puree the tomatoes. Heat the oil, add the bay leaves and black cardamom, then add the garlic, green chili, and ginger. Sauté until fragrant.

Add the chopped onion and sauté for 2 minutes. Add the turmeric powder and sauté again.

Add the pureed tomatoes and the remaining dry spices. Mix well.

Once the masala is well cooked, whisk the yogurt and add it in. Crush the dried fenugreek leaves with your hands and add them as well.

When the oil starts to separate from the masala, add the spinach puree and cook for 5 minutes.

Cut the paneer into rectangular pieces. Lightly heat some oil on a griddle and sear the paneer pieces until golden.

Add the paneer to the prepared gravy. Heat a little oil, add red chili powder and a pinch of asafoetida (hing), and pour this tempering over the curry. Your delicious dhaba-style palak paneer is ready to serve.