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

In the same pan, add 2 tbsp of oil and heat it. 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 together for about 2 minutes.

Add the blended spinach mixture, mix well, and allow to cook on 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.

Stir in 1/2 tsp of garam masala and additional salt to taste. Add water as needed to achieve the desired gravy thickness and continue to cook for about 5-7 minutes.

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

Add the fried paneer to the spinach mixture.

Stir in 1 tbsp of thick yogurt and serve hot.