At first, wash palak properly. Turn on the flame and boil the water in a kadhai. Boil it on high flame. Add spinach leaves in the hot water. Cook it for 3-4 minutes on high flame. Then pour the cold ice water on the leaves.

Take a kadhai add 1 tbsp oil let it heat. Add Bay leaf, cardamom, black cardamom, cinnamon, black pepper, cloves, ginger, chilli, chopped tomato, spinach and mix it for 4-5 minutes on low flame. When the tomato cook little soft turn off the flame add little water and let it cool down. Take out the ingredients in the blending jar. Blend it into paste. Filter the with the help of sieve. Paste is ready to cook. Heat kadhai again. Add 2 Tbsp ghee and let it heat.

Add cumin seeds, Asafoetida, dry red chilli then add paste. Stir it. Add all spices and mix it well. Cover the pan and cook it for 2-3 minutes on medium flame. Turn off the flame and add little bit curd. Mix it well. Turn on the flame and add fresh cream and mix it well.

Add crushed kasuri methi and mix well. Add paneer cubes and gently stir it. Add some grated paneer and mix it gently.

Garnish with little fresh cream and grated paneer and serve hot. Palak Paneer is ready. Take out in a bowl. Serve into garma- garam chapatti, naan and puri.....😊😊