Fresh paneer cubes simmered in a smooth, vibrant spinach gravy with garlic.
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Blanch the spinach leaves in boiling water for 2 minutes, then immediately shock them in ice-cold water to retain the vibrant green color.
Drain the spinach and blend it into a smooth puree with the green chilies; set aside.
Heat ghee in a pan and sauté the paneer cubes until lightly golden, then remove and soak them in warm water to keep them soft.
In the same pan, add cumin seeds and let them splutter, then add the minced garlic and sauté until aromatic and golden brown.
Add the chopped onions and ginger, sautéing until the onions become translucent and soft.
Pour in the spinach puree and add salt; cover and cook on low heat for 5-7 minutes to prevent splattering.
Stir in the garam masala, kasuri methi, and the paneer cubes, simmering for another 2 minutes.
Finish by stirring in the heavy cream for a velvety texture and serve hot with naan or paratha.
