First we need to blanch (quickly boil and cool) the spinach. Boil water and salt then add the spinach leaves.
Once the leaves are wilted, about 2 - 3 minutes take them out with a sieve.
Cool them off under running cold water or in an ice bath.
Add spinach, tomato, 3 cloves whole garlic and grated ginger into a food processor and puree them. Grating ginger may not be necessary if we have a food processor that is able to cope with it.
Heat oil in a pan to high then saute (stir-fry) finely cut onion and salt until glassy / translucent color, about 3 - 5 minutes.
Add garlic and saute (stir-fry) until the onions starts to change color, about 5 - 10 minutes.
Mix in the spinach puree and some water.
Cover with a lid and simmer it on low to medium heat for 10 minutes. It will bubble and splatter but the lid should keep it in place. Stir regularly to avoid sticking.
Add garam masala, turmeric powder, chili, cream and more salt if necessary. Mix it well then remove from heat.
On a tablespoon of oil sear cubed paneer on at least two sides.
Mix paneer into the spinach puree. Leave some out for decoration. Add optional lemon juice if desired.