Begin by washing the spinach leaves thoroughly under running water. Blanch the spinach in boiling water for 2-3 minutes until wilted. Drain and immediately transfer the spinach to a bowl of ice water to retain its vibrant green color. Once cooled, drain again and blend into a smooth puree. Set aside.

Heat ghee or oil in a pan over medium heat. Add cumin seeds and let them splutter.

Add chopped onions and sauté until they turn golden brown.

Stir in minced garlic, grated ginger, and green chili. Sauté for another 2 minutes until aromatic.

Add chopped tomatoes to the pan and cook until they soften and the oil starts to separate.

Now, add the powdered spices: coriander powder, turmeric powder, and garam masala. Cook for a minute to release the flavors.

Pour in the spinach puree and mix well with the spices. Let it simmer for 5-7 minutes until the flavors meld together.

Gently add the cubed paneer into the spinach mixture. Stir carefully to coat the paneer evenly with the sauce.

Adjust the consistency by adding water if needed. Simmer for another 5 minutes until the paneer is heated through.

Season with salt to taste and garnish with a drizzle of cream or a dollop of yogurt if desired.

Serve hot with naan, roti, or steamed rice.