If using store-bought paneer, store it in hot water for 20 minutes. This will help the paneer soften.

Bring a pot of hot water to a boil. We will blanch the spinach later on.

Chop onions, ginger, garlic, and green chilies.

4 Chop tomatoes. Set aside.

Add fresh spinach to boiling hot water. Blanch the spinach for 3 minutes, then transfer the spinach to an ice bath.

In the meantime, prepare an ice bath. This will prevent the spinach from cooking and it'll retain the nutrition and the green color.

Once the spinach has blanched, add the spinach to the ice bath.

Let the spinach sit here for about 5 minutes minimum.

Drain the spinach squeezing out most of the water. Add it to the blender along with cashews. I also added 2 tablespoons of water.

Blend.

This is what you should have. The spinach puree should be slightly thick, not too runny.

Heat up an enameled cast iron pot, and add one tablespoon of ghee and half a tablespoon of oil, once hot, add bay leaf, cumin seeds, and cloves. Saute for 30 seconds.

Add garlic and saute for a minute until slightly toasty.

Add ginger and green chilies. Saute for a minute.

Add red onions and season with salt. Saute for 3-4 mintues until tranlucent.

Now add turmeric powder, cumin powder, coriander powder, red chili powder, and kasoori methi. Cook the spices for a minute.

Add 2 tablespoons of water so the spices don't burn.

Now add the tomatoes and season with salt.

Cover and cook for about 3 minutes.

Add the pureed spinach and season with salt. Stir and cook for 3 minutes.

Add a couple of tablespoons of water to the blender to get the remainder of the spinach puree.

Add the spinach water.

Add garam masala.

Add cubed paneer. Don't overcook the paneer else it'll turn rubbery.

Stir and cook for a couple of minutes. Adjust salt as needed. Turn off the stove.

Garnish with sliced green chilies and one tablespoon of butter.