Blanch Spinach: Bring a pot of water to a boil and add the fresh spinach. Blanch for 1-2 minutes until vibrant, then quickly transfer to an ice bath to maintain that fresh green color. Drain and blend into a smooth puree.

Fry Paneer: In a skillet, heat 1 tablespoon of oil over medium-high heat. Add the cubed paneer and fry until golden brown on all sides. Once done, remove from the skillet and set aside.

Sizzle Spices: In the same skillet, add another tablespoon of oil. Sprinkle in the cumin seeds and let them sizzle until fragrant.

Sauté Onions: Next, add the finely chopped onions and sauté until golden brown, about 5-6 minutes.

Aromatize: Stir in minced garlic, grated ginger, and optional green chili. Sauté for 1 minute.

Cook Tomatoes: Add chopped tomatoes and cook until soft and pulpy, around 3-4 minutes.

Mix Spices: Sprinkle in garam masala and salt, stirring for another 1-2 minutes.

Combine Spinach: Pour in spinach puree and bring to a gentle simmer, adjusting water as needed. Simmer for 5-6 minutes.

Incorporate Paneer: Stir in crispy fried paneer and simmer for an additional 3-4 minutes.

Finish with Cream: Add heavy cream or yogurt for richness if desired. Serve hot with naan or rice.