• First clean and wash the spinach leaves well under running water.
• Fill a bowl with ice cold water and keep aside for later use.
• To blanch spinach leaves, heat enough water with salt in a wide pan and drop cleaned spinach leaves for 2 minutes.
• Switch off the flame and immediately remove leaves but don't discard the water. We will use this to adjust the consistency of gravy.
• Immediately put leaves in ice cold water bowl.
• This step will allow to retain the beautiful green colour of leaves. Remove it from water and keep aside to cool.
• Once cools down grind this in mixer. Do not add any water while grinding.
• Meanwhile mince ginger, garlic and green chilies together. In a pan add oil and heat it.
• Add chopped onions and saute it. After a while add minced ginger, garlic and chilies. Saute it till raw flavor is gone and it turns slightly brown.
• Now it's time to add spices like haldi, dhania powder, red chili powder and salt. Mix well.
• To this add grated tomatoes and saute till it's incorporated well. Finally add pureed spinach and mix well.
• Allow to simmer for 5 to 7 minutes, in between stir it continuously. Add blanched spinach water to adjust the consistency you want.
• Chop the paneer pieces into cubes and shallow fry it in very less oil till it achieves golden brown color.
• After that add paneer pieces in the gravy and let it soak all the flavors for 2 minutes.
• in addition to that add fresh cream or curd/yogurt in the last and switch off the flame

For tempering :

• For tempering take ghee.  Heat it and add finely chopped garlic. Once it turns pink, add cumin seeds/zeera, dried whole red chilies and kashmiri lal mirch.
• Pour this tadka on the top of palak paneer gravy. Serve hot with missi roti, chapati or naan or steamed rice.