Roughly chop the spinach and place it in a pot to boil. Add the 1-inch piece of roughly chopped ginger and 8-10 garlic cloves to the pot with the spinach.

Boil everything together over medium heat for 15-20 minutes, until the spinach releases a strong aroma. Turn off the heat and let it cool completely. Transfer the entire spinach mixture to a blender and blend until smooth. Heat 3-4 tablespoons oil in a pan.

Once the oil is hot, add 1 tablespoon mustard seeds and 1 tablespoon cumin seeds. When they start to crackle, add finely chopped onion to the pan. Sauté the onion until it turns translucent.

Add 1 finely chopped tomato and cook until the tomato is soft. Then add salt to taste and 1 cup boiled green peas. Add turmeric and red chili powder, and cook for about 3-4 minutes.

Cook everything until the peas are evenly cooked. Add the spinach puree and cook for 2-4 minutes. Add 1 cup paneer to the spinach gravy and cook over medium heat for 5-8 minutes.

Palak Paneer is ready! Garnish with fresh cream (optional) or finely chopped cilantro.