Check each spinach leaf for worms. Pluck only the leaves and discard the stems as they may leave a bitter taste.

Add them to a large pot of water. Rinse them well few times & drain to a colander. Allow the water to drain completely otherwise it will let out lot of moisture.

Heat 1 tsp oil in a pan. Fry green chilies and spinach for 2 to 3 mins until the leaves wilt off thoroughly. immerse in ice cold water. Drain completely.

Cool & blend chilies, palak & cashews to a smooth puree in a mixer jar.

Add cinnamon, cardamoms, cloves & cumin to hot oil. When they begin to splutter, add onions and fry till they turn transparent.

Next add ginger garlic paste and fry until the raw smell goes away.

Then put in tomatoes and sprinkle salt. Fry till they turn mushy.

Add kasuri methi & garam masala. Saute until the mixture leaves the sides of the pan.

Pour half cup water and cook until the mixture thickens.

Simmer the flame, add the pureed spinach. Mix well and cook until it begins to bubble for 2 to 3 mins. Add paneer & mix well. Serve palak paneer now!