Roughly chop the spinach leaves, and wash properly under running water.

In a pressure cooker, add the leaves and the water. Also add a pinch of salt. Pressure cook this: 3-4 whistle.

Meanwhile, cut and chop the other ingredients.

Once the spinach is done, drain it under a big bowl. Save the green spinach water, as it will be used to cook the main gravy.

In a non-stick wok, heat oil and lightly fry the paneer cubes, till the panner-water evaporates. Remove and keep aside.

In the same wok, add butter.

Now add onion and ginger-garlic paste. Sauté for 1-2mins.

To this, also put garam a masala, coriander powder, turmeric powder, and salt.

After a min, add in the tomatoes.

Fry this properly on medium heat, till oil leaves the masala. Still will take about 6-7 mins (maybe a little more).

Now add in the boiled spinach. Mix well.

Add about 3-4 tbsp of the spinach water. Boil, and then simmer for 2-3 mins.

It is important to cook the spinach properly. A rookie mistake is to add the panner while the spinach is still raw-ish.

Keep adding water little-by-little, if required.

Once you are satisfied that the spinach is done, add in the fried paneer cubes.

Mix well. Add about 1/2 cup spinach water and boil. Add more salt if required.

Bring the flame down to low, and let the gravy simmer for 4-5 mins.

Once you have reached the desired consistency (should be a thickish gravy), turn off the heat.

Palak Paneer can be paired with rotis or rice. If you like, you can add some more butter just before serving. Enjoy! :)