Instructions:

1. Blanch and puree the spinach
   Step 1:

   Bring a pot of water to a boil. Add the chopped spinach and blanch for 2 minutes. Drain and immediately transfer the spinach to a bowl of ice water to stop the cooking process. Drain again and transfer the blanched spinach to a blender or grinder. Blend until you get a smooth puree. Set aside.
2. Prepare the paneer and sauté the onions
   Step 2:

   Heat ghee or oil in a pan over medium heat. Add cumin seeds and let them splutter. Add finely chopped onions and sauté until golden brown.
3. Add spices and tomato puree
   Step 3:

   Add ginger paste and garlic paste to the pan and sauté for a minute. Add the tomato puree and cook until the oil separates from the mixture.
4. Add spinach puree and paneer
   Step 4:

   Add the spinach puree to the pan and mix well. Cook for 2-3 minutes. Add garam masala, turmeric powder, and salt. Stir to combine. Finally, add the cubed paneer and mix gently. Cook for another 2 minutes.
5. Finish with cream and serve
   Step 5:

   Pour in the heavy cream and mix well. Cook for 1 minute. Taste and adjust the seasoning if needed. Remove from heat. Serve hot with naan, roti, or rice.