Blanch the Spinach:

Boil water in a large pot, add the spinach, and blanch for 2-3 minutes until wilted. Drain and plunge into ice water to retain the green color. Drain again and puree the spinach in a blender. Set aside.

Prepare the Paneer:

In a pan, heat 1 tablespoon of oil or ghee and lightly fry the paneer cubes until they are golden. Remove and soak them in warm water to keep them soft.

Cook the Masala:

In the same pan, add the remaining oil or ghee. Sauté onions, garlic, ginger, and green chilies until the onions are golden brown.
Add cumin, coriander, turmeric, and garam masala. Fry for a minute until the spices are fragrant.
Stir in the tomato puree and cook until the oil starts to separate from the masala.

Combine Spinach and Masala:

Add the spinach puree to the pan, season with salt, and add water to adjust the consistency. Simmer for 5-10 minutes.

Add Paneer:

Add the paneer cubes to the spinach sauce and cook for another 2-3 minutes, allowing the paneer to absorb the flavors.

Garnish and Serve:

Drizzle cream over the top and garnish with fresh coriander leaves. Serve hot with naan, roti, or rice.