Wash and clean the spinach.
Boil the water and blanch the spinach till it turns limp and bright green.
Drain and set the spinach to cool a bit.
Blend the spinach with chopped tomato, chilli, garlic and ginger into a smooth paste.
Finely chop the onion and set it aside.
Into the khadai, add the oil and heat it up gently.
Add the chopped onion and let it saute.
Once the onion is translucent, add the pureed spinach and mix well.
To this add garam masala and cook slowly till they come together well.
Add the milk to thin the curry base.
As it bubbles add the cubes of paneer and let it simmer.
Once the palak tastes cooked, adjust the salt and remove it from heat.
Mix the heavy cream and stir well.
The palak paneer is now ready to be served.