Press excess liquid out of the paneer by patting it dry with a paper towel. Cut the paneer into rectangular pieces 2–3 cm thick. Peel the onions and chop them coarsely. Peel the garlic cloves and ginger, then chop them coarsely. Chop the tomato coarsely as well. Prepare a large bowl of ice water (water with ice cubes).
Add the spinach leaves to boiling water and cook for 2–3 minutes. Remove the spinach once it’s tender, place it directly into the ice water, let it sit there briefly, then remove it and set it aside for later.
Heat enough neutral oil in a skillet to coat the bottom well. Fry the paneer pieces on both sides until golden brown, then drain them on a paper towel and set aside for later.
In the same pan, add the cumin and mustard seeds and sauté for about 30 seconds, until they begin to pop. Add the onions, garlic cloves, ginger, chili, and tomatoes, and sauté briefly over high heat. Then continue cooking over medium heat for about 4–5 minutes. Remove the pan from the heat and let it cool to lukewarm.
Blend all the ingredients and the spinach leaves in a blender until smooth.
Heat 1 tablespoon of ghee in the same pan. Add the spices and sauté over medium heat for 30–40 seconds. Add the paste from the blender. Bring everything to a boil, then add half of the cream. Cover and let simmer over medium heat for 5–10 minutes. Season with salt to taste.
Add the pieces of paneer, let it simmer for another 2–3 minutes, and if you like, garnish with the remaining cream.
Garnish with fresh cilantro and serve with naan or basmati rice.
