Heat 1 tsp mustard oil in a pan. Add sliced onions and cook until properly golden.
Add ginger garlic paste. Sauté until aromatic.
Add chilli powder, coriander powder, turmeric, and garam masala. Cook briefly.
Add tomato purée + salt. Cook until thick and glossy.
Add chopped palak. Cook 2–3 minutes until wilted. Lower flame.
Blend paneer with hot water until completely smooth and silky.
Add paneer sauce to the spinach mixture. Simmer gently 1–2 minutes only.
For tadka: Heat 1 tbsp mustard oil. Add cumin → garlic → lightly golden.
Switch off flame → add Kashmiri chilli powder → pour immediately over curry.
Finish with coriander leaves and serve hot with rice or roti.
