First, bring 1/2 cup water (120 ml) to a boil in a pan. Add the cleaned spinach and boil for 1-2 minutes. Turn off the heat, then immediately transfer the spinach to a bowl of ice-cold water and let it cool. This helps keep the palak paneer a vibrant green color.

Heat oil in a skillet. Add cumin seeds and let them sizzle. Add the sliced onion, ginger, and garlic, and sauté for 2-3 minutes. Add the chopped tomatoes and cook for another 3-4 minutes until the tomatoes soften. Turn off the heat and let the mixture cool.

Blend this mixture with the spinach and cilantro leaves in a blender until smooth.

Heat ghee or butter in a pan. Add a little cumin, turmeric powder, salt, green chilies, vegetable masala or curry powder, and red chili powder. Sauté for 30 seconds. Add the spinach paste and fresh cream, cover, and cook for 5-6 minutes, stirring occasionally. Add the paneer cubes to the spinach gravy and cook for another 2-3 minutes. Your dish is ready. Serve with roti or rice.