Shallow fry cottage cubes keep aside.
Boil spinach with methi and water and milk, cook until water and milk dries, now blend the spinach with green chilies and coriander.
In a wok heat ghee, add whole spices with sliced onion, fry till golden brown, add chicken, fry for 10 mins.
Add ginger garlic paste, turmeric, chili powder, chili flakes and salt, fry well.
When oil comes on top, add tomato puree and blended tomatoes, cover and cook for 10 – 15 mins.
Now add in blended spinach, ginger julienne and milk, once again cover and cook on low flame till chicken is tender.
Add cream, slit green chilies, allspice, kasuri methi, mix well, add fried cottage cheese cubes, cover and cook on low flame for 5 mins.
Lastly add baghar, pour over palak murgh, serve hot with nan.
