Instructions
Blanch the spinach. Bring a pot of water to a boil. Add spinach and cook for exactly 2 minutes. Immediately drain and transfer to a bowl of ice-cold water to stop cooking. This fixes the vibrant green colour. Drain well and set aside.
Lightly pan-fry the paneer. Heat 1 tsp oil in a non-stick pan. Add paneer cubes in a single layer and cook turning once until golden on two sides. Remove and keep aside. Pan-frying is optional but adds a lovely texture.
Build the masala base. In the same pan heat ghee and remaining oil over medium heat. Add cumin seeds; let them splutter. Add onion and sauté for 7–8 minutes until soft and lightly golden. Add garlic, ginger, and green chilli; cook 2 minutes.
Cook the tomatoes. Add chopped tomatoes, turmeric, coriander powder, and ½ tsp salt. Cook on medium heat for 8 minutes mashing the tomatoes until the mixture is thick and oil surfaces around the edges.
Blend the spinach. Blend the blanched spinach to a smooth purée — a hand blender works perfectly. If you like some texture blend it roughly rather than completely smooth.
Combine and finish. Add the spinach purée to the masala and stir well. Simmer for 5 minutes. Stir in garam masala, nutmeg, and cream if using. Add the paneer cubes and gently fold in. Simmer for 3 more minutes. Serve hot with roti, naan, or jeera rice.