Bring a pot of boiling Water, add the cleaned Spinach Leaves and Green Chilies, blanch for 1–2 minutes until wilted, then drain and plunge into cold water; once cooled, blend to a smooth puree and set aside.
Heat Ghee in a wide pan over medium heat, add the Cumin Seeds and let them sizzle briefly.
Add finely chopped Onion and sauté until soft and golden, then stir in minced Garlic and grated Ginger and cook for about 1 minute until fragrant.
Add chopped Tomato and cook until the tomatoes break down and oil starts to separate, then stir in Ground Coriander, Turmeric Powder, Kashmiri Red Chili Powder and a pinch of Garam Masala; cook for 1–2 minutes to bloom the spices.
Pour the spinach puree into the pan, mix well, season with Salt and simmer on low for 3–4 minutes; if the gravy is too thick, add a little more Water to reach the desired consistency and crush in a pinch of Kasuri Methi between your palms.
Gently add the cubes of Paneer to the simmering gravy and cook for 2–3 minutes so the paneer warms through and soaks up the flavors.
Stir in Fresh Cream for richness and finish with a squeeze of Lemon Juice to brighten the dish; taste and adjust Salt or spices as needed.
Serve hot with rice, naan or roti, and enjoy the creamy, aromatic Palak Paneer.
