Shock-Blanch the Greens — Drop spinach into boiling water for exactly 120 seconds, then immediately plunge into an ice bath to lock in the neon-green chlorophyll.

Silky Pureeing — Blend the cooled leaves into a fine paste without adding extra water; the goal is a thick, shimmering concentrate.

Aromatic Tempering — Bloom cumin seeds in hot ghee until they sizzle and darken, then sauté onions until they reach a deep caramel-gold hue.

Masala Base Development — Incorporate ginger-garlic and tomatoes, cooking until the oil begins to separate at the edges—a visual cue that the raw moisture has evaporated.

The Gentle Simmer — Stir in the spinach puree and spices; cook uncovered for 5 minutes to prevent the trapped steam from browning the vibrant color.

Paneer Integration — Fold in the cheese cubes gently to avoid breaking them, allowing them to simmer until they feel soft and "springy" to the touch.

Glossy Finish — Swirl in the cream over low heat until the sauce transitions from a flat green to a rich, glowing emerald.