1. rinse 130 grams spinach leaves very well in water. then chop them. you will need 2 cups of chopped spinach. also chop 1 medium onion, 2 medium tomatoes and 1 or 2 green chilies. keep aside.
2. crumble 200 grams paneer and keep aside.
3. heat 2 tablespoons oil in a pan. add ½ teaspoon jeera and 1 small tej patta. saute till the cumin crackles. instead of oil, you can also use butter or ghee.
4. now add ½ cup finely chopped onions.
5. stir and saute onions on a low to medium flame.
6. saute till the onions turn a light brown.
7. add ½ teaspoon ginger-garlic paste. stir and saute till the raw aroma of both ginger and garlic goes away.
8. then add ½ cup tightly packed finely chopped tomatoes and 1 to 2 green chilies, chopped.
9. mix well and saute the tomatoes on a low to medium flame.
10. saute till the tomatoes soften and become mushy.
11. then add ¼ tsp turmeric powder and ¼ tsp red chilli powder. mix well.
12. add the chopped spinach leaves.
13. mix the spinach leaves very well with the onion tomato masala.
14. cover the pan with a lid and on a low flame simmer till the spinach leaves wilt.
15. do check a couple of times when the spinach is cooking.
16. once the spinach is cooked, you will see some water/gravy in the pan.
17. on a low to medium flame, cook till all the water evaporates.
18. then add the crumbled paneer. also add salt.
19. add ¼ teaspoon garam masala powder.
20. mix very well and saute for 1 to 2 minutes on a low flame till the paneer is cooked. do not cook too much as then the paneer will get dense.
21. serve palak paneer bhurji garnished with some grated paneer or cheese and a few chopped coriander leaves. also drizzle some lemon juice before serving or you can keep it aside. but do not forget lemon juice as the bhurji tastes very good with a dash of lemon juice added on top of it. serve with chapatis or phulkas or parathas. also goes very well with bread.