Put the cleaned and washed Palak in a pan or kadahai without water and cook on low flame.
Cook palak uncovered stirring in between and once done let it cool down.
Once the palak gets cold make a puree of the spinach leaves and set aside.
Heat oil in a heavy bottom pan.
When the oil is hot, add cumin seeds.
When you see that the seeds started spluttering add onions, salt and turmeric to it and fry till golden brown.
Add ginger-garlic paste and fry until the raw smell goes.
Add tomato and cook until the tomatoes are little mushy.
Add coriander powder, chicken masala powder, red chili powder, garam masala powder and fry for 5- 6 minutes or until the raw smell of masala goes off.
Remove the pan from heat and let it cool.
Once it gets cold blend the masala in a blender to make a smooth paste.
Now add the masala in the pan/kadhai and spinach puree and mix well.
Cook for about 7-8 minutes.
Add fresh cream and cook for another minute.
Garnish with some fresh cream.
Serve hot with chappati, paratha, puri or naan.
Notes
Instead of oil you can use butter as well.To retain the color of palak it is important to boil and let it stand uncovered, and follow the timing exactly.Strain the spinach using a large sieve and turn it immediately over into the bowl of chilled water....you will be amazed after seeing the color.
If you noticed, the green color in this recipe is missing since I had covered the palak by mistake in between. :(