In a large pan, add the chopped spinach leaves, cover and cook on medium flame for a few minutes. When all the spinach is completely wilted and has turned bright green, remove the spinach leaves with a slotted spoon, reserving the liquid and transfer to a blender.
While the spinach is still cooking, blend the cilantro, green chillies, tomatoes, onion, ginger and garlic in the blender to a smooth paste.
Heat ghee in a pan and add the tomato onion paste. Cook on medium heat for 8-10 minutes till the oil separates. Add the cumin powder and mix well. Add the pureed spinach and using the reserved liquid clean the blender of any stuck pureed spinach and add the liquid to the pan.
Season with salt. Cover and cook on low for about 10 minutes. Add garam masala, and dried fenugreek leaves.
Add the paneer cubes and let simmer for 1-2 minutes on low.
Add the cream, and gently mix it in. Remove from heat.
Serve with flat bread/rotis/ parantha. You can garnish with cream, butter or julienned ginger.
Recipe by The Novice Housewife at https://novicehousewife.com/2016/02/23/palak-paneer-garam-masala-tuesdays/