Heat 1 tbsp oil in a pan. Add chopped garlic and half of the chopped onion.

Sauté on low heat for about 2 minutes until the onion is translucent and the garlic is cooked.

Add the chopped spinach, cover with a lid, and steam on low heat for 3-5 minutes.

Turn off heat. Transfer the garlic, onion, and spinach mixture to a blender. Blend into a thick paste and set aside.

In the same pan, add 2 tbsp oil and heat. Add 1/2 tsp cumin powder.

Add the remaining half onion, ginger, and chopped green chilies. Sauté on medium heat until the onion turns pink and is slightly soft.

Add all the dry spices (coriander powder, cumin powder, turmeric powder, red chili powder) and salt. Sauté for about 2 minutes.

Add the blended spinach mixture, mix well, and allow to cook on low heat.

Add the tomato puree, cover with a lid, and cook on low heat for 5-8 minutes until all ingredients have blended and oil comes to the surface.

Add 1/2 tsp garam masala and additional salt if desired.

Add water as needed to achieve the desired gravy thickness and continue to cook for 5-7 minutes.

Heat a separate pan and grease it with 1-2 tbsp oil. Add the paneer cubes and toss until an even golden crust forms on the outside.

Add the paneer to the spinach mixture.

Stir in 1 tbsp thick yogurt and serve hot.