Cook the spinach: If using fresh spinach, toss it into a pot with a tiny splash of water and cook just until wilted. If using frozen, thaw and warm it up.

Blend the spinach with a little water until smooth.

Brown the paneer: Heat oil or ghee in a pan and quickly sear the paneer cubes until lightly golden. Set aside.

In the same pan, add more oil if needed and cook chopped onion until golden.

Add ginger and garlic, cooking for about 30 seconds.

Stir in tomato, cumin, coriander, turmeric, and chili powder. Cook until fragrant and jammy.

Pour in the blended spinach, adding salt and let it simmer for a few minutes.

Add the browned paneer back to the pan, finishing with garam masala and a squeeze of lemon.

If desired, add a splash of cream at the end for richness.