Add oil, salt, and baking soda to 1.5 liters of heating water in a large pot. Once the water is hot, add the cleaned spinach leaves and stir gently. When the water boils, turn off the heat and drain the spinach using a colander. Pour cold water over the spinach and let it drain thoroughly.

Meanwhile, in a mixer grinder, combine onion, tomato, ginger-chilli-garlic paste, and blend into a fine paste.
Now Heat oil in a kadhai. Once the cumin splutters, add the tomato-onion paste and cover with a lid, placing some water on top of the lid. Meanwhile, make a fine paste of the blanched spinach in a mixer grinder and transfer it to a microwave-safe bowl.

Now, add the gravy to the microwave-safe bowl with the spinach and mix well. Microwave for 2 minutes.
And there you have it... piping hot Palak Paneer is ready!