In a pan bring water to boil and add washed Spinach leaves. Let them blanch for 5-6 minutes.

Keep a bowl of ice-cold water ready. Put the blanched Spinach in the cold water.

When cooled down, drain well and blend the Spinach till a smooth paste is formed.

In a pan heat oil. When hot add cumin seeds.

Add finely chopped onion, ginger, and garlic. Saute till they become golden brown.

Now add pureed tomatoes.

Add all the spices and let them cook with the tomatoes.

Cover and cook till it starts to leave the oil on the sides.

Now add the blended Spinach and mix well.

Cover and cook till the rawness of the Spinach goes away. It should take 7-10 minutes.

Add paneer and cream. Mix well and cook covered for 2-3 minutes.

Lastly, add butter and serve hot with naan or roti.