Wash and cook spinach leaves with 1/2 teaspoon of salt and 1/2 cup of water until 1 whistle or else just cook it in a pan for 5-7 minutes till tender. Cool and blend to make a purée.
Boil water and add tomatoes in it. Let it rest in hot water for 5 minutes , remove from water , cool and peel the skin .Set aside.
Heat clarified butter in a wok and shallow fry the cottage cheese, keep it aside.
Into the same ghee add garlic , green chilli and ginger in it. Sauté for a minute and then drain out. Let the clarified butter remain in the wok.
Add tomatoes and fried garlic-ginger in a blender and make a fine paste of it.
Add cumin seeds and asafetida in the clarified butter, fry for a minute. Add the tomato paste prepard in the step given above, in to the clarified butter in a wok. Cook for 5 minutes.
Add all spices and salt , stir and cook for 5 minutes till clarified butter comes out from from edges. Add spinach purée and cook for 20-30 minutes on low heat with covered lid.
At last add fried paneer , stir and cook for 1 minute.
Remove from heat and serve hot with chapati ,Paratha or Naan.
Notes
Adjust the spices as per your taste.
You can also add chopped onions in the palak paneer to make it more flavorful.
To make this curry vegan, use tofu instead of paneer and make it in oil.