In a large pan, heat 1 tablespoon of vegetable oil over medium heat.

Add the chopped onions and sauté until golden brown.

Stir in the minced garlic, grated ginger, and chopped green chilies. Cook for another 2 minutes.

Add the chopped tomatoes and cook until they soften.

Now, add the chopped spinach to the pan and cook until wilted.

Once the spinach is cooked, allow the mixture to cool slightly, then blend it into a smooth puree.

In another pan, heat the remaining tablespoon of vegetable oil over medium heat.

Add the cumin seeds and let them splutter.

Pour in the spinach puree and stir well.

Add the turmeric powder, coriander powder, garam masala, red chili powder, and salt. Mix thoroughly.

Allow the mixture to simmer for 5-7 minutes.

Gently add the cubed paneer into the spinach gravy and simmer for another 2-3 minutes.

Stir in the fresh cream and cook for an additional minute.

Remove from heat and serve hot with rice or naan.