Bring a large pot of water to a boil. Blanch the spinach for 2 minutes, then immediately transfer to ice-cold water. Drain and blend to a smooth puree with the green chillies.
Heat 1 tablespoon of ghee in a pan and lightly fry the paneer cubes until golden at the edges. Remove and soak in warm water for 10 minutes to keep them soft.
In the same pan, heat the remaining ghee. Add cumin seeds and let them crackle.
Add the onion and sauté for 5 minutes until soft and golden. Add ginger-garlic paste and cook for 1 minute.
Add tomatoes, coriander powder and turmeric. Cook for 6–7 minutes until soft and pulpy.
Pour in the spinach puree and salt. Simmer for 5 minutes on low heat.
Drain the paneer and add it to the gravy. Stir in garam masala and cream, and simmer 2 more minutes.
Serve hot with naan, roti or jeera rice.