Wash the spinach leaves well and blanch them in boiling water with little salt for 2 minutes. Take them out and put them in cold water for a minute or two so that the leaves retain the green colour.

Blend the spinach leaves to a smooth paste/puree in a mixer grinder and set aside.

Heat oil/butter in a wok on a medium flame. Add onion and fry till brown. Add ginger garlic paste, turmeric powder, chilli powder, tomato and salt. Saute for few minutes.

Add in spinach paste/puree. Stir and cook for 2-3 minutes. Then add cashewnut paste and mix it well. Add some water (1/3 cup approximately or as needed) and bring it to a boil. Stir occasionally in between to avoid sticking at the bottom.

When the gravy starts to boil, add paneer cubes, garam masala powder and mix well. Let it simmer for 2 minutes.

Then turn off the flame. Pour the palak paneer in a serving plate/bowl and top it with fresh cream.

Serve palak paneer hot with naan, roti, paratha or rice.