1.Take 100 to 150 gm spinach leaves. Rinse it cleanwater. Drain off the water.

Add 1/2 tbsp oil to a pan then add 2 chopped green chilies.

Add spinach leaves and 8 to 10 cashew nuts. Saute on medium flame until spinach leaves wits off completely.

Cool this mixture completely then transfer these into a blender jar. Pour 1/ 4 cup clean water to the blender. Now blend this to a smooth until it has to be thick n smooth.

To make gravy Heat the same pan with 1 tbsb butter and 1/2 tbs oil. Add 2 whole cardamoms, 1 inch cinnamon, 4 cloves and 1/8th tsp cumin seeds.

Now add chopped onions or fry until the onions turn gold. Then add 1 tsp ginger garlic paste and saute for 1 minute.

Now add tomatoes and 1/2 TSP salt in this mixture.Saute them well. Now pour 3/4 cup water and cook covered on a medium flame. After cooking onion tomato masala take half TSP kasuri methi in your palm and crush it.

When the gravy thickens low the flame. Now add the spinach pure. Mix it well and cook until it begins to bubbles in it. Add some water if you want.

Now add cubed paneer. Give a good stir. Switch off the flame. Your palak paneer is ready.