In a pan, heat 1 tbsp of oil. Add the chopped garlic and half of the chopped onion. Toss for about 2 minutes on low heat until the onion turns translucent and the garlic is cooked.

Add the chopped spinach and cover with a lid. Allow ingredients to steam together on a low heat for about 3-5 minutes.

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

In the same pan, add 2 tbsps of oil. When heated, add 0.5 tsp of cumin powder.

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

To this, add all the dry spices (coriander powder, cumin powder, turmeric powder, red chili powder) and salt to taste. Sauté together for about 2 minutes.

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

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

Add 0.5 tsp of garam masala and additional salt if needed.

Add water accordingly to achieve the desired thickness of gravy and continue to cook for about 5-7 minutes.

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

Add the paneer to the spinach mixture.

Stir in 1 tbsp thick yogurt and serve hot.