Cube the paneer into small pieces and shallow fry on an iron girdle to light golden brown. Remove on to the paper towels and keep aside.
Wash the palak leaves well in running water and chop them a bit.
Heat 1 cup of water in a pan.
Add the palak leaves and the green chillies and boil for 2 - 3 minutes.
Now take the leaves out and put in the ice cold water. This will ensure the color of the gravy remains bright green. Then grind it to a smooth puree with a hand blender.
Now, to prepare the gravy base, finely chop the onions. Chop the tomatoes or they can be ground as well.
Heat 2 tablespoons oil in a non-stick pan. Add the chopped onion and saute until soft then add the tomatoes and cover with a lid. Let it cook until soft.
Put in the Ginger-Garlic paste and give it a stir.
Add the seasonings like salt, red chilli powder, turmeric powder and garam masala powder.
Now, add the pureed palak and mix it well. Cover with a lid and let it simmer for about 10 minutes.
At this point, water can be added to adjust consistency as preferred. Lastly, add the fried paneer cubes and the fresh Cream.
Give the last boil and shut off the flame. Cover and let stand for a few minutes before serving.
Best served with Naan, Rotis or Any rice preparation.