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

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

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

In the same pan, add 2 tbsp of oil. Once heated, add 1/2 tsp of cumin powder.

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

Add all the dry spices (coriander powder, the remaining 1/2 tsp cumin powder, turmeric powder, red chili powder) and 1 tsp 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 for about 5-8 minutes on low heat until all ingredients have blended and oil comes to the surface.

Add the remaining 1/2 tsp of garam masala and adjust salt to taste.

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

In a separate pan, heat 1-2 tbsp of oil. Add the paneer cubes and toss until they develop an even golden crust.

Add the fried paneer to the spinach mixture.

Stir in 1 tbsp thick yogurt and serve hot.