Fill a medium saucepan with water and bring it to a boil on medium heat.
Add rinsed spinach into the pan, blanch for 2 minutes, and immediately transfer the spinach into cold water(ice cold). Drain and make a fine paste of the spinach, and keep it aside until used.
250 gm baby spinach
Heat oil in a separate pan on medium heat.
3 tbsp sunflower oil
Add cumin seeds, chopped green chilies, chopped onion, and sauté for 2-3 minutes on medium heat until onion golden brown.
½ tsp cumin seeds, 2-3 green chilies, 1 medium onion
Add the ginger-garlic paste, sauté until the raw smell goes away.
1 tbsp ginger-garlic paste
Add salt, turmeric powder, and cumin powder, and sauté for 20 seconds.
¼ tsp turmeric powder, salt to taste, ¾ tsp cumin powder
Stir in the freshly made spinach paste and cook for 2 minutes on low-medium heat. (Make sure to not overcook the spinach as it's already partially cooked.)
Add yogurt and garam masala and mix to incorporate them into the gravy.
2 tbsp yogurt/curd, ¼ tsp garam masala
Finally, add the paneer cubes. Combine, cover (for approximately 4-5 minutes) on low heat until the paneer is soft.
150 gm paneer
Serve it warm with naan, roti, chapati, paratha, or your favorite flavored rice. Enjoy!