Wash the spinach thoroughly. Add it to boiling water, turn off the heat, and after one minute, transfer the spinach to ice water. This helps keep the spinach bright green after cooking.

Peel and finely chop the onion and ginger. You can also grate the ginger if you prefer. Cut the paneer into cubes as desired. In a skillet, heat oil and butter, then add the cumin seeds and wait for them to sizzle. Once the cumin seeds are fragrant, add the onion and ginger and sauté until the onion turns translucent.

Add cumin powder and red chili powder, and sauté until fragrant. Then add the paneer cubes and gently mix, sautéing for about a minute. Now add the spinach puree, salt, nutmeg, and garam masala, and cook for a few minutes. When it comes to a boil, add the whisked yogurt and sugar, and cook a little longer. Once it boils again, add the cream, turn off the heat, and gently mix in the cream. Sprinkle with dried fenugreek leaves, cover, and let it sit for a few minutes. The palak paneer is ready. The curry should not be too watery; it should be thick enough to serve on a plate.