Rinse spinach leaves very well in running water. Tender stem are fine, but discard any stringy stems.

In a pot, boil 3 cups water with a ¼ teaspoon salt. Once boil is rolling, cut the heat & add spinach leaves. Let wilt 1 minute & then remove spinach. Immediately dunk in ice water & blanche for 1 minute.

Blend until smooth along with garlic, ginger & serrano.

Heat ghee in a pan. Add the cumin and let them splutter. Then add the tej patta or Indian bay leaf. Cook until fragrant.

Add the finely chopped onions. Saute till the onions become golden. Then add the finely chopped garlic. Saute till the raw aroma of garlic goes away. No need to brown the garlic.

Add the chopped tomatoes. Stir and saute the tomatoes till they soften. Then add turmeric & cayenne mixing well. Add palak puree & mix well. Can add ½ cup of water as required.

Simmer for 6 to 7 minutes or more till the palak or spinach is cooked. Season with salt. The sauce will also thicken by now. Add garam masala powder.

Add paneer cubes, mixing in & then turn off the heat. Don't cook paneer for more than a minute as it will become chewy & dense

Stir in heavy cream & serve over rice.