Heat some water in a pan and put 500 grams of spinach (palak) in it. Cover it and cook for about a minute.

When the palak turns soft, remove them and strain the water. Keep it aside to cool down. (Pro tip: Do not boil the spinach for a long time, or else it will lose its vibrant green color and become blackish).

In the meantime, fry the paneer pieces. Heat 2 tbsp of cooking oil in a frying pan and put 250 grams of paneer (cut into small square or rectangular shapes) in it. (Pro tip: For a richer taste and flavor, you can use ghee or butter to fry the paneer pieces).

Fry them for about half a minute until they start turning golden. Remove them and keep them aside. (Pro tip: Do not fry the paneer for more than a minute, or else they will become chewy).

Now, heat 2 tbsp of oil again in the pan and put ½ tsp of cumin seeds in it. Fry them for about 10 seconds. Now, first add 2 pieces of green chilies (whole), 1 piece of ginger (2 inches in size, chopped roughly), and 12 cloves of garlic. Fry them for about half a minute.

Then, add 1 piece of onion (large, sliced finely) and 1 piece of tomato (large, sliced finely). Cook them for about 2 to 3 minutes on a medium flame.

The onions and tomatoes should be tender by now. Check them. Switch off the gas stove and let it sit for a while to cool down completely before blending. (Pro tip: Cooling the ingredients is crucial to preserve the right color.)

By the time it cools, put the blanched spinach in a mixer to blend it to a smooth paste. If needed, you can add a few teaspoonfuls of the water you strained after blanching the spinach.

Transfer the spinach paste to a bowl.

Now, transfer the cooked onions and tomatoes to the blender and make a smooth paste of them as well.

Now, heat 4 tbsp of cooking oil in the frying pan on a low flame. Put ½ tsp of turmeric powder and 1 tsp of red chili powder in it. Stir and fry them for about 10 seconds. Add the onion and tomato paste to it. Mix and let it cook for a minute. (Pro tip: You can add these powdered spices later with the spinach paste as well, but frying them slightly beforehand will add to the color).

When the oil starts to separate, add ½ tsp of cumin powder and 1 tsp of coriander powder to it and mix them nicely with the masala.

Cover and cook it for about 2 minutes on a low flame.

After two minutes, remove the lid, mix the masala again, and then add the palak paste to it. Mix it nicely with the masala, cover it and cook for about two minutes more.

Remove the lid after 2 minutes and add water as required. Mix it nicely. (Pro tip: Palak paneer will become thick as it cools down. So, do not make it too thick initially).

Add salt to taste. Mix.

Add the fried paneer. Mix it nicely with the palak paste. Cover and cook it for 2 to 3 minutes on a medium flame.

After 3 minutes, remove the lid and add 4 tbsp of fresh cream. Mix it nicely. (Pro tip: Though optional, adding fresh cream to palak paneer adds to the thickness, color, and taste. If you do not have fresh cream at home, blend the malai of milk and add to the dish).

Finally, add 1 tsp Maggi Masala-ae-Magic (or garam masala powder) to it and mix nicely. Add some grated paneer and fresh cream, though this is optional.

Check the thickness. Finally, mix them nicely. Switch off the gas stove and transfer it to a serving bowl.

Your tasty and delicious homemade palak paneer is ready to serve. Garnish it with a little bit of grated paneer, few cubes of fresh paneer, and some fresh cream and enjoy.