1
Melt 2 tbsp butter; golden, ~3–4 min. Set aside.
2
: 1–2 min in boiling water, then cold water. Blend three-quarters smooth; finely chop the rest.
3
In the same pan, heat 3 tbsp oil with cumin and bay leaves. Once they , add onions, garlic, ginger; .
4
Stir in turmeric, salt, cayenne, hing; cook 1–2 min.
5
Add the spinach paste, chopped spinach, and ¾ cup water. Simmer 5 min; adjust salt.
6
Remove the bay leaves.
7
Return the paneer; cook 2 min. Stir in the cream.
8
Serve straight away with naan or rice.