To begin, blanch the spinach. Boil water in a large pot, add the spinach leaves, and cook for 2-3 minutes until wilted. Drain and immediately plunge the spinach into ice-cold water to preserve its vibrant green colour. Drain and set aside.

In a blender or food processor, puree the blanched spinach until smooth. If necessary, add a little water to get a creamy consistency. Set the spinach puree aside for later use. This step ensures a silky base for the dish.

Heat 1 tablespoon of ghee or oil in a skillet over medium heat. Add the paneer cubes and lightly fry them until golden brown on all sides, about 3-4 minutes. Remove the paneer from the skillet and place it on a plate lined with paper towels to drain excess oil.

In the same skillet, heat 2 tablespoons of ghee or oil. Add the chopped onion and sauté for 5-6 minutes until golden brown. This forms the flavour base of the dish, so ensure the onions are well caramelized for depth.

Add the minced garlic, grated ginger, and chopped green chili to the onions. Sauté for 2 minutes until fragrant. Be careful not to burn the garlic, as it can turn bitter.

Next, add the ground cumin, coriander, and turmeric to the onion mixture. Stir well to combine the spices, allowing them to bloom in the oil for 1-2 minutes. Then, add the chopped tomatoes and cook until they soften and break down, about 5 minutes.

Stir in the pureed spinach and cook for 5-6 minutes, stirring occasionally. If the mixture is too thick, add up to 1/2 cup of water to reach a smooth consistency. Add salt to taste and mix thoroughly. At this stage, you can stir in the cream or yogurt for a richer texture, but this is optional.

Add the fried paneer cubes to the spinach gravy and gently mix to coat the paneer with the sauce. Simmer for 5 minutes to allow the flavors to meld. Finish by sprinkling garam masala over the dish. Serve the palak paneer hot with naan, roti, or steamed basmati rice. Garnish with a drizzle of cream or a dollop of yogurt if desired.