Steps

 

1. Take sliced onion, cashews, green chilies and 1 cup of    water in sauce pan and bring to a simmer.

2. Once onions get soft. Almost 80% of water will       evaporate. Let cool a bit.

3. Meanwhile blanch the spinach. Boil 5 cups of water on   medium heat, and add spinach leaves. Let it cook      exactly for 4 minutes.

4. And take spinach leaves out and put them into cold water or rinse under running cold tap water. To keep its bright green color intact, please follow exact time and method.

5. Grind onions first in smooth gravy. Remove it to a bowl and into same blender, puree the spinach without adding any water.

6. Heat the oil in a pan on medium heat. Once hot, add ginger paste, garlic paste. sauté for 30 seconds or till raw smell goes away.

7. Then cook the tomatoes in for 2 minutes. Using back of spatula mash the tomatoes little bit.

8. Add onion paste, cook for 2 minutes. We don’t want to brown the onion paste

9. Mix in spinach puree. Let come to a boil

10. Add coriander powder, garam masala and salt. Mix well.

11. Add paneer cubes and mix gently. If the gravy is thick you can add water as per your liking consistency. Simmer it for 2 minutes or till the paneer cubes get heated through.

12. Add cream or malai.

13. Stir it and it is ready to serve.