In a deep cooking pot on medium heat we add our onions, garlic, ginger, chili and cook them in oil. Then we add fresh tomato and coriander, cook further. The cumin powder, fenugreek powder and garam masala powder go into the pot. I then add the cashews and some of the water to cook it down for a couple of minutes.
The spinach gets added in parts as it takes time to wilt down. Once all the spinach is added into the pan, cook it for a couple of minutes and then it's time to blend. Take your time with this and do it in parts if needed. But once the mixture is smooth we are good to go.
Now we make the first tadka, add a little ghee in the same pan and add the whole spices (cinnamon, bay leaf, clove, cardamom) we add the pureed spinach mixture into the hot pan with the spices and stir around. Add some water to adjust the consistency if needed. Add the paneer and cook for a few minutes on low heat. Once the paneer is soft take off the heat and set side.
We now make the second tadka for the garnish. In a small sauté pan add the ghee, sliced ginger, cumin seeds and red chili. Cook this until the ginger is golden brown and you can smell the spices. Take off the heat and pour over the palak paneer.
To make the Jeera rice, we steam or boil our rice in advance and set aside. In a medium sauté pan add the ghee, cumin seeds and let this heat up really well. Add the cooked rice and stir around. Season with some salt and sprinkle over fresh coriander.
Serve the palak paneer with the jeera rice.