Blanch the spinach leaves for 2 mins. Take out and rinse in cold water. Puree the spinach leaves in a blender along with, 3 cloves of garlic, ginger, green chili and water. Set aside.

In a wok/pan, heat oil on medium heat. Add chopped garlic and cook for 2 mins minutes until golden brown. Add onions and fry until translucent. Add tomato and fry for another 2mins. Add spinach mix.

Cover the pan and cook for 10 mins on medium heat. Stir regularly.

Then add garam masala, turmeric powder, red chilli powder and salt. Mix and cook for 1 minute. Add heavy cream and paneer. Let it simmer for 3 minutes.

Switch off the flame. Add lemon juice, kasuri methi and mix.