Clean and wash a bunch of Palak. Boil water in a pan and then add Palak leaves and switch the flame off and allow the leaves to half cook for just a minute and turn the flame off. Cover the lid of the pan and allow the Palak to cook within with flame off for one more minute.

Remove the blanched palak in a strainer and pour cold water to stop the cooking process.

This is the most interesting step of making paneer at home! Boil 200 ml fresh whole fat milk in a pan. Once the milk comes to boiling, add 1/2 tablespoon of lemon juice that is approximately juice from half a lemon. Now stir the milk occasionally on medium flame and watch the milk curdle into paneer! As whey separates from protein, cook for one more minute and then switch off the flame. Now strain this curdled milk to separate paneer from whey water. Store the whey water separately for later use

Now it's time to cook vegetables for gravy. Heat 1 tbsp oil in a pan. Add 1 tsp jeera and allow it to crack. Add 2 chopped green chillies, 1/2 inch ginger and 2 garlic cloves. Sauté them for 2 mins.

Now it's time for the magical step. Add a small piece of Taj (cinnamon stick) and one pod of Elaichi (cardamom). Make sure you open the Elaichi before adding to the oil. This step will add a beautiful aroma to the whole dish and the whole kitchen as well! It will draw everyone's attention!

Now add 1 medium chopped onion and stir cook for 2 mins. Then add 1 medium chopped tomato and again stir cook for 2 mins. Switch off the flame and remove the sautéd vegetables in a plate and allow to cool down.

Add the blanched Palak and cooled sautéd vegetables in a mixture grinder and make a beautiful green thick paste. Use the whey water to adjust consistency instead of water.

Heat ghee in a pan at medium flame. Now time to add all masalas. A pinch of Haldi, dhania / coriander powder, red chilli powder, a pinch of hing powder and kitchen king masala.

Cook the masala well for 2 minutes.

Once the masala is cooked add the beautiful green Palak paste. Mix well and cook for another 2 minutes. Add whey water to adjust consistency of the gravy as per your desire.

Now take the fresh homemade paneer and squeeze out the excess whey water. Cut smaller pieces and add into boiling green Palak gravy. Add salt as per taste and mix well. Cover the pan and let the gravy cook for 5 mins.

Delicious, royal, Shahi Palak Paneer is ready! Garnish with fresh cream and grated paneer. Serve hot with Phulka Rotis, onions and Basmati rice. No one can ever say no to this lunch! Enjoy