Middle Eastern style poached paneer in a thick spinach and tomato reduction.
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Heat olive oil in a large deep skillet over medium heat and sauté the diced onions until translucent, about 5 minutes.
Add the minced garlic, cumin, paprika, and coriander to the pan, stirring constantly for 1 minute until fragrant.
Pour in the crushed tomatoes and chili flakes, then simmer for 10 minutes until the sauce begins to thicken.
Stir in the chopped spinach in batches, allowing it to wilt into the tomato sauce completely.
Lower the heat and stir in the heavy cream to create a rich, green-tinted reduction.
Use a spoon to create small wells in the sauce and nestle the paneer cubes into the mixture.
Cover the skillet with a lid and cook for 5-7 minutes, allowing the paneer to soften and absorb the flavors.
Remove from heat and garnish with fresh cilantro before serving with warm pita or naan.
