Wash and clean the spinach leaves well. lay on paper towels to dry.

Place the spinach leaves, cinnamon and bay leaf in a pressure cooker with a little water. (chop large leaves into two)

Pressure cook for one whistle (just to wilt the spinach). turn the heat off and leave it in the cooker.

In a non-stick kadhai, add 2 tablespoons of oil. sautee garlic in this oil.

Add the chopped onion, tomato to this and saute for a minute, till the vegetables turn soft.

Add the red chilli powder, coriander powder and garam masala and stir well for about a minute, till the spices are cooked.

When done, transfer the sauteed vegetables to the jar of a blender and blend to a smooth paste (you can use a little hot water for this, if required).

Transfer the blended masala paste back to the kadhai and leave on a low heat.

Deep fry the paneer cubes in oil till they turn a golden colour. drain onto paper towels and set aside.

Open the pressure cooker and transfer the contents to the jar of the blender (same one used for the onion-tomato masala).

Blend it in batches, using the cooking liquid. (however be careful not to make the puree too runny)

Add the pureed spinach to the kadhai with the onion-tomato masala. heat it through.

Adjust the seasoning by adding salt.

Add the deep fried paneer cubes and stir it through to coat the paneer well with the gravy.

Take it off the heat and transfer it to a serving dish.

Drizzle the cream over the dish to garnish. palak paneer is ready.

Serve hot with naan.