In a large pan add water, when boiling, add big pinch salt then add spinach in the water and  blanch spinach for minute or two. As soon spinach is blanched, drain water and rinse spinach under cold water or choose to give ice cold water bath. This process prevents spinach from being over cooked while preserving its vibrant colour. Once spinach is cold enough add spinach in a blender with some water, blend it to smooth puree. You can choose to add more or little water, depends how thick or runny you would prefer your spinach puree to be.

Cut paneer into small cubes, Add 1 tablespoon olive oil or butter in a large skillet on low medium heat, once oil gets hot add paneer cubes and fry it until light golden brown flipping paneer cubes in between so that both sides of paneer gets nicely golden brown. Once done transfer it on a plate and keep it aside.

In same pan in which you pan fried paneer, on low medium heat add more olive oil, add finely minced garlic, ginger sauté it for few seconds, add finely chopped onions, sauté onions until it they turn golden brown. You can add ghee or butter at this stage. Now add freedom spice blend, dish delicious spice blend making sure heat is on low flame so that spice blend added in here doesn’t get burnt. Ensure an ample amount of fat is used to provide sufficient moisture for spice blends to release their flavours, resulting in an enhanced taste profile. Once the spice blends are added mix well add spinach puree, give a good mix, add salt according to your taste, cook for 1 or 2 minute, with lid on as spinach puree may splash every where.

You can add heavy cream or milk depends what you prefer, I like to keep it simple by just adding ghee but choice is all yours. Stir to combine to an even mix. Add fried paneer, give a good mix. Switch off the heat, let paneer soak in the sauce for at least 5,6 minutes with lid on top so that paneer gets infused with flavours of the sauce. Garnish it with ginger julienne, serve it with your favourite naan bread or rice.

When serving I like to add Tadka (Tempering) on top, which can be prepared with 2 teaspoon olive oil or ghee, 1 teaspoon, 1/2 teaspoon freedom spice blend, pinch of turmeric powder. Take a small cast iron pan or smallest pan in your kitchen you have, add oil on medium heat, once oil is hot enough add cumin seeds, freedom spice blend, turmeric, you will notice an instant sizzle that will only happen if the oil is hot enough. Once it starts sizzling remove the pan from the heat and pour tadka on top of Palak Paneer ( spinach paneer ) and serve your restaurant style spinach paneer with your family.