Chop all the vegetables. Wash the spinach and fenugreek leaves thoroughly, then blanch them in hot water for 5 minutes. Fry the onions and paneer in oil.

Grind the tomatoes, green chilies, ginger, garlic, and fried onions together to make a paste. Separately, blend the spinach and fenugreek leaves. Heat oil in a pan, add the onion-tomato paste, then add the dry spices and cook until the oil separates.

Add the blended spinach mixture and mix well. Cook for 2-4 minutes, then add the fresh cream. Cook for another 5 minutes, stirring continuously.

Add the fried paneer, mix well, and cook for 5 more minutes. Add a little spinach water if needed and bring to a boil.

Your winter special palak paneer is ready. Serve hot with roti or pulao.