Blanch the spinach and wash with cold water. Extremely cold water to retain the beautiful colour.

Blend together spinach, mint leaves and 1 small cube butter. (The butter also helps to retain the green colour) with garlic, ginger, green chilli to a smooth paste.
Don't add any water while blending.Set aside.

In a pan heat up oil add Cumin seeds,
Ginger, Garlic, Green chillies and onion.

Cook everything until onion turns light brown. Boil the cashew and tomatoes and grind it to a puree.

To the pan Add the tomato mixture together with turmeric,chilli powder, salt and garam masala. Cook this entire mixture for 6-8 mins.

Mix in the spinach pure, paneer cubes and only cook for 2-3 minutes as cooking it further looses the colour. But make sure thoroughly.

Top most Ghee Tadka:For Tadka heat a tbsp of ghee, once hot add chilli powder and pinch of asafoetida and set aside.

Pour the ghee tadka on spinach bowl and Serve hot with naan, roti.

Tip: It can be made prior to a party or for any get together and can be preserved up to a week by storing in a clean glass jar.