1. Prepare the Spinach:

• Bring a pot of water to a boil and add the spinach. Cook for 2 minutes until wilted.
• Drain and let it cool slightly. Blend the spinach into a smooth puree using a blender or food processor. Set aside.

2. Prep the Paneer:

• Cut the paneer into 1-inch cubes and set aside. For a richer flavor, you can lightly fry the paneer cubes in a bit of oil until golden on all sides, then set aside.

3. Cook the Base:

• Heat oil in a deep skillet or heavy-bottomed pan over medium heat.
• Add the cumin seeds and let them splutter for a few seconds.
• Add the finely chopped onions and sauté until they turn golden brown, about 5-7 minutes.

4. Add Ginger & Garlic:

• Add the crushed ginger and garlic to the onions. Sauté for 1-2 minutes until the raw smell disappears.

5. Cook the Tomatoes and Spices:

• Pour in the pureed tomatoes and mix well.
• Add ground coriander, ground cumin, garam masala, red chili powder, and salt. Stir well to combine.
• Let the mixture cook for about 5-6 minutes, stirring occasionally, until the oil begins to separate from the tomato mixture.

6. Add Spinach & Paneer:

• Add the spinach puree to the pan and mix well.
• Gently add the paneer cubes, stirring carefully to coat them with the sauce.
• If the mixture seems too thick, add a few tablespoons of water to reach the desired consistency.

7. Simmer & Finish:

• Let the saag paneer simmer on low heat for about 5-10 minutes until the paneer is soft and the flavors have melded together.
• Stir in the sour cream or heavy cream and mix well.
• Turn off the heat and let the dish rest for a couple of minutes before serving.

8. Serve:

• Serve hot with roti, naan, or steamed rice. Enjoy your easy and delicious homemade saag paneer!