Making the spinach puree:Rinse the palak or spinach leaves in running water.
Boil 3 cups water in a pan and add ? tsp salt to the hot water and then add the palak leaves in the hot water.
Close with a lid and let the palak leaves sit in the water for 2-3 mins.
Strain the palak leaves and immediately add the palak in a bowl containing ice cold water this helps in preserving the green color of the spinach. Allow the spinach leaves to be in the cold water for a minute and then drain the ice cold water.
Add the spinach in a blender or grinder jar with chopped ginger, garlic and green chilies and make a smooth palak puree.
Dont add water while making the puree. Keep the puree aside.
Making the palak curry:Heat oil in a pan.
Add the cumin and let them splutter.then add the finely chopped onions and saute till the onions become golden.
Add the finely chopped garlic. Saute till the raw aroma of garlic goes away.
Then add the chopped tomatoes and saute the tomatoes till soft and then add the turmeric powder, red chili powder and asafoetida.
Stir very well and then add the palak puree.
Add water as required. simmer till the palak is cooked. Season with salt.
Once gravy thicken add garam masala powder and then add the paneer and stir gently and simmer on a low flame till the paneer cubes become soft.
Lastly add cream.
