Start by blanching the spinach in boiling water for 2-3 minutes. Immediately transfer to an ice bath to retain the bright green color. Once cooled, blend into a smooth puree.

Heat oil or ghee in a large pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds.

Add chopped onions and sauté until golden brown, about 5-7 minutes.

Stir in the minced garlic, grated ginger, and green chilies. Cook for 2 minutes until fragrant.

Add the tomato puree and cook until the oil starts separating from the mixture, about 5-6 minutes.

Mix in turmeric powder and garam masala. Cook for another minute.

Add the spinach puree and salt. Simmer for 5 minutes.

Gently fold in the paneer cubes and cream. Cook for 3-4 minutes until everything is heated through.