In a grinder jar, add the boiled spinach leaves and the onion tomato tempring. Adda little water and grind it into a fine paste. Keep it aside.
In the same pan (from step 6) again add the remaining oil let it heat.
Now add the spices- turmeric powder, red chili powder and the coarse powder (we prepared from the cloves, black pepper and cinnamon stick) and finally Pav Bhaji masala. Cook it on low flame for 15-20 seconds.
Now transfer the puree in to the pan, add salt to taste and stir well (add water according to the consistency you want). On a medium flame let it cook for 2 minutes.
At this stage you can add fresh cream for a creamy texture.
The gravy is ready instantly add the Paneer cubes and stir gently until the cubes become soft and succulent. It will take around 2 minutes.
Transfer the Palak Paneer to a serving bowl garnish it with grated cottage cheese (Paneer)