Melts-in-Your-Mouth Palak Paneer

2 bunches of spinach
200gm paneer
2 small onions chopped
1 big tomato chopped
4 cloves of garlic minced
1/2 inch ginger minced
2 tbsp garam masala
4 cashew nuts
2 tbsp oil
1 tbsp kasuri methi (optional)
2 tbsp fresh cream (optional)

Wash spinach leaves and blanch in hot water for a couple of min and then dunk them in cold water. This stops the spinach from overcooking & retains it's color.

Prepare the panner by leaving it in salted hot water and covering with a lid.

In a pan heat oil & add onion. Saute till it becomes light brown; and then add ginger and garlic. After about half a minute, add tomatoes & sauté this mix till it starts leaving oil. Add garam masala, cashews & methi & take it off the heat.

Once the onion-tomato mix is cooled, puree it in a blender along with the spinach. Take this out in a serving bowl. Add paneer & some fresh cream. Heat just before serving.

Note: The order in which the ingredients are added to oil are important. For e.g., adding ginger garlic too soon or too late will change the taste of the gravy. Also garam masala if added to the oil too early will render no taste or aroma.