First soak cashews in hot water for 20 to 30 minutes.
Meanwhile rinse 4 cups tightly packed spinach very well and then drain the excess water.
Heat 3.5 cups water till it starts boiling. Switch off the flame and then add the spinach leaves. Let the spinach leaves blanch in the hot water for 2 minutes.
Then with the help of tongs remove the leaves and place them in a grinder jar. You can even strain the blanched leaves in a colander/strainer and then add them to the blender jar.
Next add chopped green chilies, roughly chopped ginger and the soaked cashews in the grinder jar.
Grind to a smooth puree. There should be no bits of cashews in the puree. Keep aside.
making satvik palak paneer without onion garlic
Heat 2 tablespoons ghee or oil in a pan. keep the flame to a low when adding spices, so that they do not get burnt.
Add ½ teaspoon cumin seeds and let them crackle.
Then add 1 tej patta, 1 inch cinnamon, 4 cloves, 2 green cardamoms, 1 or 2 single strands of mace, 1 dry red chili and a generous pinch of asafoetida.
Stir well.
Then add ¼ teaspoon dry methi leaves or kasuri methi (crushed) and ½ teaspoon finely chopped ginger. Mix very well and saute till raw aroma of ginger goes away.
Next add ¼ teaspoon turmeric powder and ¼ teaspoon red chili powder. Mix well.
Now add the spinach puree and mix very well.
Season with salt as per taste. Then add ¼ to ½ teaspoon sugar.
Add ½ to ⅔ cup water or add as required. Mix very well.
On a low to medium flame simmer the gravy for 6 to 7 minutes. Stir at intervals.
Then add ¼ to ½ teaspoon lemon juice. ½ teaspoon lemon juice makes the gravy slightly sour and the tang is felt. So you can add accordingly. Mix well.
Then add paneer cubes and ¼ teaspoon garam masala powder. if you want you can add 1 to 2 tablespoons cream at this step.
Stir very well and cook for a minute.
Serve hot or warm with steamed rice, peas pulao, jeera rice or with chapatis, phulkas or naan.