First puree the blanched spinach leaves in a blender along with tomato, some cloves of garlic, ginger and green chilli. Set aside.

In a pan, heat oil on medium heat. Once the oil is hot, add the remaining 2 cloves of chopped garlic and saute for few minutes until it starts turning golden brown in colour.

Then add the chopped onions. Fry the onions until translucent and the raw smell goes away.
Add in the spinach paste and mix. Add water according to how thick or thin you want the sauce to be. I added around ½ cup water at the point.

Cover the pan and cook the spinach puree for 10 minutes on medium flame. Stir at regular intervals to avoid sticking at the bottom.

Once the spinach is cooked, add garam masala, turmeric powder, red chilli powder and salt. Mix and cook for 1 minute.

Add the heavy cream and paneer and let it simmer for 3-4 minutes. You may also use milk or yogurt in place of cream.

Switch off the flame. Add lemon juice, kasuri methi and mix.
Serve palak paneer hot with naan.....it's yum....