Thoroughly clean and wash the spinach, then blanch it.

Once cooled, blend the spinach in a mixer jar to make a paste. Cut the paneer into pieces.

Make a paste of 1 onion, green chilies, tomato, ginger, and garlic.

Heat a pan on the stove and adjust the flame as needed. Add oil and let it heat up well, then add panch phoron. Slice the remaining onion and add it to the oil along with bay leaves and broken whole dried red chilies.

Add all the whole spices, opening the cardamom pods before adding.

When the onions turn golden, add the spice paste and all the dry spices along with salt. Sauté the mixture well.

Once the spices are cooked, add the spinach paste and sauté for 2-3 minutes. Then add the cream.

After adding the cream, sauté for 1 minute, then add water as needed.

Cook for 5 minutes, then add the paneer pieces. Stir gently and add dried fenugreek leaves and garam masala.

Cook for 1 more minute, then turn off the heat. Your healthy Palak Paneer is ready for your picnic. Serve in a bowl, garnish with cream, and enjoy with puri or chapati.