Fry paneer in a pan with 1 tsp oil for 2 to 3 mins, keep them soft, can also drop them in water and leave for 10 to 15 mins. Drain and set aside.

In a Pan, add green chilies, spinach and fry for just 2 to 3 mins on a medium heat. Palak must wilt off thoroughly. Do not overcook. Grind Palak with green chilies to a smooth puree.

Make palak paneer gravy

Heat a pan add oil, cinnamon, cardamoms, cloves and cumin, when they begin to splutter Add onions and fry till they light brown.

Add ginger garlic paste and fry.Add tomatoes and salt, fry and saute.

Add kasuri methi, garam masala and coriander or cumin powder. Saute until the mixture leaves oil sides of the pan.

1 cup water and stir. Cook until mixture thickens.

Add the pureed spinach. Mix well and cook until it started bubble for about 2 mins.

Add paneer and mix. Switch off.

Optional If using cream add it now. As a substitute to cream, you can soak 10 cashews in warm water for 15 mins and blend to a smooth milk cream consistency.

Serve palak paneer with naan, roti or rice.