Preparation:

How to blanch Palak leaves:

• Wash fresh Palak leaves thoroughly 2 to 3times in running water.
• Heat 2 cups of water until steam comes and pour this hot water on Palak leaves. Leave it for just 2 minutes. By this time the impurities and harmful pesticides will be removed from the Palak leaves by the hot water. Do not leave in blanching for more than 2 minutes.
• Remove the leaves and grind them along with green chillies into a fine paste using little cold water. This Palak Puri should be very soft in texture. Keep it aside.
• Grind one big onion into a paste and one tomato into a paste separately. Keep them ready.
• Make ginger garlic paste if you don't have it readily available. Alternatively, you can grind 1-inch piece of ginger and 6 garlic parts along with Palak green chilli puree.

Recipe:

• Heat butter or ghee in a kadai, add jeera seeds and let them splutter.
• Add ground onion paste and sauté in the butter nicely until onion turns to light brown color.
• Now add a teaspoon of ginger garlic paste and fry with onions.
• When the mixture turns to the brown color and when the entire raw flavor is gone add ground tomato paste.
• Cook tomato nicely and add turmeric powder.
• After tomato paste cooked well, add palak chilli puree and stir well.
• Add chilli powder coriander powder and a quarter teaspoon of garam Masala if using. I do not use garam masala for this gravy.
• Now add a cup of water to adjust the consistency of the gravy.
• Let the gravy cook for 2 minutes (do not overcook).
• Add fresh cream or cashew nut paste (soak 6 cashews& paste them with a tbsp of water). Refer my tips to know how to make a homemade fresh cream. This step is to give extra creamy restaurant style texture and smoothness to the gravy.
• Add chopped paneer cubes. I use homemade paneer. If you are using store bought paneer, wash the cubes in warm water just for a minute, drain and use in Gravy.
• Crush 1 teaspoon of Kasturi Methi (dried Methi leaves) and mix with the gravy. This step is optional to give the North Indian touch.
• Let everything boil together in medium flame for 2 to 3 minutes. Do not overcook.
• Finally, you can garnish with a tablespoon of butter.
• Serve with hot chapatis roti and paratha.