How to make it
Bring a pot of water to a boil. Add in a pinch of salt and then the spinach. Cook for 2-3 minutes until the leaves are wilted then place them into a bowl of ice water.
Add the cooled spinach, tomato, 3 whole cloves of garlic, Lee Kum Kee Minced Ginger, and green chili into a blender. Puree until a smooth paste forms.
Heat a pan over medium heat, then add in the vegetable oil. Add in the minced garlic and cook until it turns a light golden-brown color. Stir in the onion and cook for 2-3 minutes until translucent.
Add in the pureed spinach and water. Mix until combined. Cover the pan and cook for 10 minutes, stirring frequently.
Then add in the garam masala, turmeric, red chili powder, and salt to taste. Cook for 1 minute, then pour in the heavy cream.
Add the paneer to the pan and allow it to simmer for 3-4 minutes. Remove the pan from heat, then mix in the fenugreek and lemon juice. Enjoy!