Step 1: Prepare the Spinach

Bring a large pot of water to boil with 1 teaspoon salt. Blanch the spinach leaves for just 2-3 minutes until wilted. Immediately transfer to an ice bath to stop the cooking process and preserve the vibrant green color. This shocking method prevents the enzymatic breakdown that causes spinach to brown.

Step 2: Blend the Spinach Mixture

Drain the cooled spinach and transfer to a blender. Add the green chilies, ginger, and garlic. Blend into a smooth puree, adding a tablespoon or two of water if needed for a smooth consistency.

Step 3: Prepare the Paneer

Heat 1 tablespoon oil in a pan and lightly fry the paneer cubes until golden brown on all sides (about 2-3 minutes). This step is optional but adds texture and depth. Remove and set aside. For a healthier version, you can skip frying and use the paneer as is.

Step 4: Create the Base

In a deep pan or kadhai, heat ghee or oil. Add cumin seeds and let them splutter. Add chopped onions and sauté until golden brown (about 5-6 minutes). Add turmeric and coriander powder, stirring for 30 seconds to release their flavors.

Step 5: Combine and Simmer

Pour in the spinach puree and mix well. Simmer on medium-low heat for 5-7 minutes, allowing flavors to meld. Add salt to taste. Gently fold in the paneer cubes, being careful not to break them. Cook for another 3-4 minutes until the paneer absorbs the flavors.

Step 6: Final Touches

Crush the dried fenugreek leaves between your palms and sprinkle over the curry. Add cream and butter (if using), stirring gently to incorporate. Finish with a squeeze of lemon juice to brighten the flavors. Simmer for 1-2 minutes more before serving.