In a pan add 1/4 cup of water and spinach leaves, and bring it to boil.
Turn the leaves until they wilt.
Remove from water and grind it to a smooth paste.
Reserve the water t use in the gravy.
Grind garlic, ginger and green chillies without water to make a coarse paste.
In a pan heat oil and add cumin and cinnamon.
Add finely chopped onions and sauté until golden.
Add the ginger, green chilly and garlic paste and sauté until the raw smell vanishes.
Add the ground palak and give a nice stir.
Add in water to make the gravy.
Add garam masala and amchoor and mix well.
Cook for 2minutes on low flame until all the spices are integrated.
Finally add the cashew paste and give a nice mix.
Add the paneer cubes and simmer until the cubes are tender.
Remove from flame.
Place a small bowl in the centre of the gravy.
Heat a small piece of coal until red hot.
Place it in the bowl.
Top it with a tsp of cumin seeds and half a tsp of turmeric powder.
Pour a tablespoon of oil on the coal.
Cover the pan immediately and let it sit for 5-10 minutes.
Remove the bowl and serve palak paneer piping hot.
