Boil 3 cup of water in a mixing bowl, add a little salt, and then spinach leaves to it. Blanch the spinach leaves for 2 to 3 minutes.
Take them out and put them in ice-cold water. This helps the leaves in retaining their green color.
In a mixture jar, add the blanched spinach along with tomato, 3 cloves of garlic, ginger and green chili. Grind it into a smooth paste and set aside.
In a pan, heat butter and oil. Add paneer cubes and roast for 2 minutes. keep it aside.
Heat a pan on medium heat. Once hot, add the ghee and oil.
Then add cumin seeds, cloves, bay leaf, cinnamon, cardamom, 1 tsp kasuri methi and the remaining 3 cloves of chopped garlic. Sauté for a few minutes until it starts changing color.
Then add the chopped onions and saute the onion for 2 to 3 minutes until soft and translucent.
Add turmeric powder, red chilli powder and salt. Mix well.
Add in the prepared spinach puree and mix. Also, add around 1/2 cup of water at the point.
cook it for 7-8 minutes on medium heat.
Once the palak is cooked, add paneer cubes and cook for 2-3 minutes.
Then add the garam masala, kasuri methi and sugar. Mix and cook for 1 minute.
Lower the flame and add the fresh cream and mix.
Switch off the flame, add lemon juice, and mix.
Serve restaurant-style palak paneer with naan, roti or rice.