Blanch Spinach: Bring a pot of salted water to a boil, add spinach leaves, cook until bright green and wilted (2 minutes). Drain and plunge into ice water.

Blend Puree: In a blender, combine blanched spinach and tomato pieces, process until smooth; transfer puree to a bowl and set aside.

Sauté Aromatics: Heat oil or ghee over medium heat in a pan, add chopped onions; cook until translucent and evenly golden (5 minutes), stirring frequently.

Add Ginger-Garlic: Stir in minced garlic, grated ginger, and sliced green chili; cook until fragrant (about 1 minute).

Spice It Up: Sprinkle turmeric, red chili, and coriander powders; toast briefly in the pan until aromatic (30 seconds).

Pour Puree: Stir in the spinach-tomato mixture, mixing until the gravy is silky and uniformly green. Simmer gently for 4–5 minutes.

Toss Paneer: Gently add fresh paneer cubes to the simmering gravy, ensuring each piece is coated.

Simmer Together: Add a splash of water or stock; cover and simmer on low for 6–7 minutes.

Finish Flavor: Stir in garam masala and optional cream or yogurt; simmer 1 minute then remove from heat.