Ingredients:

200g paneer (cottage cheese), cubed
250g fresh spinach leaves
1 onion, finely chopped
2 tomatoes, pureed
1 tablespoon ginger-garlic paste
1 teaspoon cumin seeds
1 teaspoon garam masala
1/2 teaspoon turmeric powder
1/2 teaspoon chili powder
2 tablespoons cream (optional)
Salt to taste
Oil or ghee for cooking
Instructions:

Blanch spinach leaves in boiling water for 2-3 minutes, then transfer to cold water to retain color. Blend into a smooth puree.
Heat oil or ghee in a pan. Add cumin seeds; once they splutter, add chopped onions and sauté until golden brown.
Add ginger-garlic paste and sauté until the raw aroma disappears.
Add tomato puree, turmeric powder, chili powder, and salt. Cook until the oil separates.
Stir in the spinach puree and cook for 2-3 minutes.
Add paneer cubes and garam masala. Cook for another 2 minutes.
Optional: Add cream for a richer flavor.
Serve hot with roti, naan, or rice.