Heat ghee or vegetable oil in a large pan or skillet over medium heat.

Add cumin seeds to the hot oil and let them splutter.

Add finely chopped onions and sauté until they turn golden brown.

Add ginger paste and garlic paste to the pan. Sauté for a minute until the raw smell disappears.

Add chopped tomatoes and green chilies to the pan. Cook until the tomatoes become soft and mushy.

Now, add turmeric powder, coriander powder, and salt. Mix well and cook for a minute.

Add the chopped spinach leaves to the pan and mix with the onion-tomato mixture. Cook for 3-4 minutes or until the spinach wilts down.

Turn off the heat and let the mixture cool down slightly.

Once the mixture has cooled, transfer it to a blender or food processor. Blend it to a smooth puree. You can add a little water if needed.

Return the pureed spinach mixture to the pan and bring it to a simmer over medium heat.

Add the paneer cubes to the spinach mixture and gently stir to coat the paneer with the spinach sauce.

Cover the pan and let it cook for 5-7 minutes, allowing the flavors to meld together.

If using, add the heavy cream and garam masala powder. Stir well and cook for an additional 2-3 minutes.

Taste and adjust the seasoning, adding more salt or spices if needed.

Remove from heat and garnish with fresh coriander leaves.