In pot blanch spinach leaves, in boiling water for 2-3 minutes. Remove and transfer immediately into ice cold water.

Now heat pan and roast Coriander seeds, cumin seeds, cloves with pinch of salt and blend.

Now in to a blender, add ginger, garlic, green chillies and make paste then add cooked palak and cashew make smooth paste.

Heat ghee and oil in pan, add bay leaf, cumin seeds, asafoetida stir for a minute until fragrance goes off.

Now add garlic, ginger, green chillies paste and add onion and saute until they translucence.

Now add spices power, kitchen king masala, and kasuri methi.. stir well and add tomatoes and still until they turn soft. Now add turmeric powder, and red chilli powder and mix well.

Now add prepared palak gravy and adjust a salt and give a nice stir.

Now add paneer cubes sprinkel pinch of kashmiri red chille powder.