Blanch the spinach: Bring a pot of water to boil, add spinach for 2 minutes, then transfer to ice water. Drain and blend into a puree.

Fry the paneer: Heat 1 tbsp ghee in a pan, lightly fry paneer cubes until golden. Remove and set aside.

Temper the spices: In the same pan, add remaining ghee. Add cumin seeds, let them splutter, then add onions. Sauté until golden.

Add aromatics: Stir in garlic, ginger, and green chili. Cook for 1-2 minutes until fragrant.

Incorporate tomatoes and spices: Add tomato puree, turmeric, coriander powder, red chili powder, and salt. Cook until oil separates.

Combine spinach: Add spinach puree and mix well. Simmer for 5-7 minutes.

Finish with cream and paneer: Stir in heavy cream and fried paneer. Sprinkle garam masala, cover and cook for 3-4 minutes.

Rest and serve: Let it sit for 5 minutes before serving hot with naan or rice.