1. Grind all the ingrediens under “Making the Palak Paneer Masala” into a fine powder.  Set aside.

2. Melt 1 tbsp. ghee (butter) on med. heat.  Add 1 tbsp. oil.

3. Toss in the whole spices: 1 bay leaf, 2 cardamom pods, 2 whole cloves and the star anise.  Saute for 2 mins.

4. Add 1/2 tsp. cumin seeds and fry for 2 mins. until they pop.

4. Add the jalapeno and chili and saute for 1 min.

5. Add 1/2 cup onions, 1/4 cup frozen peas and 3 tbsp. garlic paste.  Cook for 3 mins.

6. Add 1 tsp. palak paneer masala.  Cook for 3-4 mins.  If the masala sticks to the bottom of the pan, add 2-3 tbsp. water.

7. Toss in the tomatoes, 1/2 tsp. each of salt and turmeric.  Cook for 2 mins.

8. Turn off the stove for 2 mins to let mixture cool.  Add 1/2 cup heavy cream and turn the stove back on to med.-low or low flame.

9. Slide in the spinach and pour in 1/2 cup water.  Cook until the spinach is wilted, about 5-6 mins.

10. Remove the bay leaf and blend to a fine puree.

11. Toss the puree back in the pan, add another 1/2-3/4 cup water plus 1/2 cup paneer cubes.

12. Turn the heat upto med.-high and cook for 5 mins. until paneer softens.

13. Taste and adjust seasoning (adding either a few pinches or 1/4 tsp. salt).

14. Sprinkle a few drops of lemon.  Note, this is very important–without the lemon, the curry will be flat, instead of robust and vibrant.

15. Easy Restaurant Style Palak Paneer is ready!  Serve hot with rice or naan/roti.