Bring a large pot of water to a boil. Add 1 teaspoon salt. Set a bowl of ice water next to the stove.

Add the spinach. Press it under with a spoon. Cook 45 to 60 seconds until just wilted and still bright green.

Lift the spinach into the ice water. Chill 2 minutes until cold. Squeeze hard in handfuls to remove water. Do not skip the squeeze.

Blend the squeezed spinach with green chillies, ginger, 3 garlic cloves, cashews, and 1/4 cup ice water or blanch water until completely smooth. Add another splash only if the blender stalls. The puree should look thick and bright, not watery.

Heat 1 tablespoon oil and 1 tablespoon butter in the pan over medium heat. Add 1 teaspoon cumin seeds. Let them sizzle 20 seconds.

Add sliced onion if using. Cook 3 to 4 minutes until soft. Add 5 sliced garlic cloves. Cook 30 to 45 seconds until the edges turn gold. Do not let the garlic brown hard or the palak will taste bitter.

Add tomato if using. Cook 2 minutes until soft. Add turmeric, coriander, Kashmiri chilli, and a pinch of salt. Stir 20 seconds.

Pour in the palak puree. Add 1/4 cup warm water. Simmer 3 to 4 minutes on medium-low, stirring. Taste for salt. Add the pinch of sugar if the greens taste sharp.

Stir in garam masala and cream. Simmer 30 seconds. Turn off the heat. The gravy should coat a spoon and still look green. If it is too tight, loosen with a splash of water, not more cream.

Spoon the palak into a warm, shallow serving bowl. Nestle the cold, drained burrata in the center. Do not stir it in.

In a small tadka pan, heat 2 tablespoons ghee until hot. Add 1/2 teaspoon cumin seeds, 4 sliced garlic cloves, and the dried red chilli. Cook 20 to 30 seconds until the garlic is gold and the chilli darkens. Take the pan off the heat. Add a pinch of Kashmiri chilli if you want a red streak.

Pour the tadka over the burrata and the palak around it. You should hear a short sizzle. Swirl a little cream and scatter cilantro. Serve immediately.