Blanching spinach: In a pan heat some water and just when the water is hot, add the spinach leaves in it and turn off the stove. Leave the spinach for about a minute or two and then take out the leaves and put it in ice-cold water.
After 2 minutes, drain the spinach leaves and squeeze out the extra water. Make a puree of the blanched spinach in a mixer grinder and keep it aside.
In another kadhai, heat some oil. Add ginger-garlic paste and sauté, till the raw smell goes off.
Add onion paste and cook till oil separates. Now, add the tomato paste and sautéfor about 5 minutes more.
Once the masala is cooked season it with salt,garam masala and Kasuri methi; sauté for about 2-3 minutes. Then, add the spinach puree and cook it for further 10 minutes. You may add water if desired.
Now, add the paneer to the gravy and cook for about5 minutes. Add cream to the spinach gravy and cook for about 2 minutes and then turn off the stove.
For tempering: In a small pan, heat 2 tbsp of ghee and temper it with chopped garlic. Toast the garlic till it is golden in color.
Now, add cumin and let it crackle. Add whole red chili and chili powder and pour the tadka over the palak paneer and serve hot with roti or parantha.