First add 5 cups of water and add 1 bunch of palak or spinach. Soak the palak in water and boil for 2 minutes. Once the palak changes colour slightly, drain off the blanched palak.
Let the spinach cool, take blanched palak, 1 inch ginger, 1 clove garlic and 4 green chilli.
Blend to smooth paste without adding any water. keep aside
Now in a large kadai heat 3 tsp oil, 1 tsp butter and roast the spices till it turns aromatic.
Further, add ½ onion and saute till it turns golden brown
Additionally, add ½ tomato and saute till the tomatoes turn soft and mushy.
Add prepared palak paste, ¼ cup water and ¾ tsp salt.
Mix well adjusting consistency as required.
Further, add roasted paneer and mix well.
Simmer for 5 minutes or till paneer absorbs flavour.
Turn off the flame and add ¼ tsp garam masala, 1 tsp kasuri methi and 2 tbsp cream. mix well.
Finally, serve restaurant-style palak paneer with roti / naan.