Cut the paneer into small cubes and soak them in warm water in a bowl with a pinch of salt.
Wash the spinach leaves thoroughly and remove the thick stems.
Heat the oil in a large pan over medium-high heat. Add half of the chopped garlic, add chopped green chilli
Brown lightly, add the onion and grated ginger. Cook until the onion is golden brown.
Add the spinach leaves and salt. Cover the pan and cook the spinach for about 5 minutes or until it is soft and has released its water.
Remove from the heat and let it cool before blending. Then blend to a fine paste and set this aside.
Place a frying pan over medium heat. Melt the butter and add the cumin seeds. When it starts to crackle, add the rest of the chopped garlic.
Fry for a few seconds, add the tomatoes, Garam Masala, coriander powder, and a pinch of salt. Fry for a few seconds until the tomatoes are soft.
Add the chopped spinach, stir well, and bring this to a gentle boil. Then turn off the heat and add the cream and the pieces of paneer.
Stir carefully so that the paneer pieces mix with the cream and serve immediately with naan bread, roti, or basmati rice.
