Wash and rinse spinach leaves. Strain the keep it ready.
saute them in 2 teaspoon of oil until tender or wilted. (Add a pinch of sugar to keep them green)
You may add little water if your mixer has trouble running.
Grind sautéed spinach, green chilies, coriander leaves, ginger and garlic to form a thick paste.
Dry roast cashews, cumin seeds and coriander seeds separately in a pan and let cool completely.
Grind them together to make a fine powder and set aside.
Heat some ghee and oil in a kadai / frying pan, add the chopped onions and fry till golden brown.
Now add the chopped tomatoes and cook till soft. (You may even add blanched or pureed tomatoes)
Followed by the pureed spinach.
Add turmeric powder, red chili powder, garam masala powder and salt.
Cook the gravy for few minutes, then add the (cashew, cumin, coriander) powder.
Mix well and add the milk at this stage. Let it simmer covered for 7-8 minutes over low flame.
Once the gravy thickens to the desired consistency, add the fresh paneer cubes and cook further for another minute or so and then switch off.
Finally add crushed kasuri methi (dry methi leaves) at this stage, give it a gently stir and finish.
Serve hot with naan / roti / paratha / Ghee rice.
Notes
This dish as such is a mild sweet dish and if you prefer your gravy spicy then increase the red chili power by another 1/2 teaspoon.
Cashew and regular 2% milk will give the creamy texture for the gravy, but you may always add full fat milk or had & half or extra teaspoons of cream to make it rich.
You may use roasted dhania/coriander powder but raw dhania adds a new dimension to the taste, try it!
You may add fried paneer instead of raw but they tend to become slightly hard when you reheat the gravy. Fresh paneer taste good compared to fried paneer. If you plan to finish the gravy right way & straight from tawa, then use fried or sautéed paneer.