To prepare the palak paste, blend spinach, chillies, cashews, curd, walnuts along with water to make a smooth paste. keep it aside. Add about ½ teaspoon of lemon juice if you wish to.
heat up oil in a pan, and add bay leaves in it.
Now add fresh tomato puree and let it cook for 4-5 minutes on medium heat. Keep stirring in between.
Then add salt to taste, black pepper, coriander powder and mix them well in the curry. Add kasuri methi.
Close the lid and let it cook for 7-8 minutes. Keep stirring occasionally in between.
Cook the masala till it leaves the sides of the pan. Take care to roast the masalas and cook for 2-3 minutes really well. This step enhances the taste of the curry.
Now add the spinach puree and mix it well. You can add some hot water to adjust the consistency if required.
Let this curry cook for 10-12 minutes on slow-medium heat with stirring once or twice in between.
Add garam masala powder and cream and mix them in the curry.
Now add the Paneer which is cut into cubes . Also add crushed kasuri methi
Cook this for 2-3 minutes on slow medium heat. Keep stirring in between as thick curries tend to stick to the bottom of the pan. You can also add kasuri methi for extra flavour.
Serve it hot in a bowl and garnish the palak paneer curry with some cream or malai.
Enjoy this bright and beautiful palak paneer curry with hot crisp paratha/Roti naan or some veg pulao at dinner.