Heat 1 tsp of oil in a pan. Add the chopped onions, broken green chilies, and ginger-garlic paste. Sauté until the raw smell of the onion, ginger, and garlic dissipates. Add the cilantro and cook until it wilts, then turn off the heat and let it cool.

Bring 4.5 cups of water to a boil in a separate pot (an electric kettle works great for this). Add the spinach to a wide bowl and pour the boiling water over it, making sure it's fully submerged. Cover and let it sit for 4 minutes. Immediately drain and run under cold water (or use ice cubes with room-temperature water) to stop the cooking. Drain well. You can also soak the cubed paneer in hot water at this stage to soften it.

Grind the sautéed onion mixture and the blanched spinach together into a smooth puree.

Heat the remaining 2 tsp of oil in a pan. Add the cumin seeds and let them splutter. Reduce the heat to low, then add the coriander, cumin, and garam masala powders. Cook for 30 seconds, keeping the heat low so the spices don't burn.

Add the spinach puree and ½ cup of water (you can rinse the blender jar with the water to get every bit of puree). Add salt and bring to a gentle simmer.

Add the paneer cubes and cook until they come to a gentle boil, then turn off the heat. If using cream, stir in 2 tbsp at this stage.

Optional final tempering: Heat 2 tsp of ghee (or oil for a vegan version) in a small pan. Add the sliced garlic clove and roast for 30 seconds. Add the red chili powder, gently mix, and turn off the heat after 10 seconds. Pour this over the palak paneer just before serving.