Remove the stem of the palak, wash the leaves thoroughly 2 times and dry them in a sieve. Put spinach, 1 cup water in a vessel. Cover it and boil on low flame for 5 minutes.
After this, let it cool down. After the palak cools down, put it in a mixer jar and grind it.
You can fry the paneer either by frying it or without frying it (heat the non-stick tava to fry the paneer, add a little oil and fry the paneer pieces on the tava till it becomes light brown on both sides)
Put 1.5 tbsp oil in the pan and heat it. Put asafetida and cumin in hot oil. After roasting cumin seeds, add turmeric powder, coriander powder and gram flour and fry it a little.
Add tomato, ginger, green chili paste to this spice and mix. Also, add red chili powder and fry the spices till oil starts appearing on it. It takes 5 minutes to roast the masala.
After the masala is roasted, add powdered spinach and 2 to 3 tablespoons of water and mix it. Also add salt, garam masala and mix everything well.
After the vegetable comes to a boil, add the paneer pieces, cover for 2 minutes and cook on low flame.
Palak paneer vegetable is ready. Add green coriander to the palak paneer vegetable. Take out the spinach paneer vegetable in a bowl.
Garnishing the vegetable by adding 1 teaspoon of cream or cream over it. Serve and eat hot vegetable chapati, naan, paratha, or rice.