First a fall heat the Water and meanwhile make Fat Cream for Curry, add kesu nuts and Milk into mixer blender and then blen it to make Fat Cream.
Boil the Palak around 50%, cook it for just 2-3 mins, cover it for just 1 minute, after 1 minute it is ready so turn the heat off and imediately put it into cold water.
Heat 1 tbsp of Oil, when it get's heated add Chopped Garlic, Ginger and Onions, now in this add Salt accourding to the taste and around 1 tsp of Sugar, Tomatoes and Finely chopped hot Green Chillies, stir it nicely.
In the same Pan add very little Oil and put paneer one by one, after 20-30 seconds turn the side of Paneer, now the paneer is ready so turn the heat off and take it out.
Now add onion, tomato, garlic and ginger mixture into the mixing blender and blend it to make the Puree, now add little water to it, now it is also ready.
In the same Jar add Spinach and blend it to make Green Puree so it is also ready.
Heat 1 tbsp of Oil, when it get's heated add onion, tomato, ginger and garlic Puree in it and let it seem up for 20-30 seconds, now add Kitcken King Masala and give it a nice stir.
Now in this add Spinach Puree and Paneer Cubes one by one and let it seem up for 1-2 mins, now add Fat cream in this and cook this for 2-3 mins and stir it every now and then.
Now cover it and cook it for 1-2 min at a medium low heat, after 2 mins Palak Paneer is ready to serve.
Always use Kitchen King Masala for the North Indian Restaurant Style Curries. Use can also use real Cream if you want. Don't over cook Palak. You can also fry Paneer if you want.