Bring water to rolling boil and turn off the heat.

Immerse spinach leaves and green chillies in this hot water for 5 minutes.

Add blanched spinach leaves into ice cold water. This is called shocking , this step avoids further heating and also ensures to retain deep green colour of leaves. Most importantly it’s essential to unlock and lock nutrients, hence don’t miss this step.

After 3-4 minutes, remove spinach leaves and green chilies from water and add to mixer jar/blender.

Blend to smooth puree without adding any extra water.

Take a non-stick pan, heat 1 tablespoon oil. Add paneer cubes and toss until it turns light golden in colour.

Once it turns golden in colour, remove paneer cubes and dip in water or buttermilk. This step helps to make paneer soft

In the same non-stick pan , heat butter add cumin seeds .

When it splutters add minced ginger, minced garlic and chopped onion. Saute until onion turns golden in colour.

Add turmeric powder (optional), red chili powder and tomatoes, saute till tomatoes turn mushy.

To this add palak puree mix well and add ½ cup of water.

Add salt to taste and paneer cubes.

Mix well everything, cover lid and cook for 5 minutes.

Now regulate heat to simmer, add ¼ teaspoon garam masala powder and fresh cream. Mix well everything and turn off the stove.

Add lemon juice mix well and serve with Roti. It can also be served with Naan ,Chapati , Paratha or with Jeera rice.