How do I make it?

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1. Start by taking a deep pan and steam the spinach in it

2. In the meantime chop the onions and tomatoes

3. Heat a pan on medium-low flame and melt the ghee in it

4. Once the ghee has melted add cumin seeds and let it cook for a min. It is cooked when you can smell the cumin flavor and it is a little brown

5. Now add onions and sautee till they turn golden brown

6. Keep on eye on the spinach. Once the spinach is cooked blanch them by dropping the cooked leaves into ice cold water

7. Add tomatoes and cook till the tomatoes lose all of the water. This is a critical step, make sure all of the water evapourates from tomatoes before you move ot the next step. Your tomatoes will become like a thick paste when they are done

8. Add garam masala and salt and stir for couple of minutes. Bring the flame to a low

9. Take the spinach out of the ice bath and drain all of the water from them. Take a blender and blend the spinach into a puree

10. Add this puree to the pan with the onion and tomato mixture. Cook on low flame and cover with a lid

11. In the meantime dice the paneer into one inch cubes

12. Add the paneer cubes to the pan from step 10

13. Let them simmer on medium-low flame for about 5 mins with lid on

14. Serve your Palak Paneer with roti (See Recipe) or cauliflower rice (See Recipe) and Love.