• Blanch spinach leaves in a boiling water for 2 minutes. Transfer the leaves into ice cold water to stop the cooking process. Squeeze out the water and puree in a food processor until smooth. Add little water if required.
• Place a nonstick pan over medium heat. Add the paneer and fry each piece until browned on all sides.
• Heat oil in a pan over medium heat. Saute onions until translucent. Add garlic and fry till raw smell goes away.
• Add tomato puree, turmeric, red chili powder, garam masala, fenugreek leaves and mix.
• Mix in the spinach puree and stir well. Cover and simmer on low heat until it bubbles.
• Remove the pan from the heat, add yogurt and mix well.
• Put the pan back on heat and stir in paneer gently and simmer till soft. Season with salt.

Assembly

• Heat the naan breads as per the instruction – just to warm through.
• Spoon the palak paneer mixture onto warm piece of Naan. Serve hot