Wash and clean the spinach in water and set aside. Heat water in a pan and once it comes to a boil, add in the spinach. Let it wilt. Boil for a couple of minutes. Do not boil for long. Remove the spinach and strain the water. Pour some cool water on the spinach to stop the spinach from cooking. Once the spinach is cool, grind it in a mixie along with green chillies and coriander leaves. Grind it to a fine puree. Set aside.

Heat oil in a pan and add in the cubed paneer pieces. Roast the paneer for a couple of minutes. Roast the paneer till its light and golden. Do not cook for long. Remove the paneer and add it to a bowl filled with water. Set aside. Adding the roasted paneer to the water will keep the paneer soft. Grind the tomatoes to a puree. Set aside.

Heat oil in a pan and add in the cumin seeds. Let the cumin seeds crackle. Add in the finely chopped onions. Add in the crushed garlic and grated ginger. Add in the salt, turmeric powder, red chilli powder, coriander powder and kitchen king masala. Sauté for a minute. Add in the ground tomato puree. At this stage add in a tablespoon of butter. Mix well. Cover the pan with a lid and let the mixture cook on a medium flame for about 5-6 minutes until dry.

Once the mixture is cooked and dry, add in the spinach puree. Wash the mixie with half a cup of water and add back to the pan. Cover the pan with a lid and let the gravy simmer for five minutes. Finally add in the paneer and the cream. Mix well. Cover the pan with a lid and let it simmer for a couple of minutes.

Fantastic Dhaba style Palak paneer is ready.