Take onion paste ingredients in a pan and bring to a simmer.

Let it cook for 15 minutes or until onions get soft and let cool a bit.

Meanwhile, blanch the spinach. Boil 5 cups of water on medium heat, add spinach leaves.

Let it cook for exactly 4 minutes and take spinach leaves out and put them into cold water or rinse under running cold tap water.

Make smooth puree (onion and spinach separately) in the grinder. Keep both the paste aside till needed.

Heat the oil in a pan on medium heat. Once hot, add ginger paste, garlic paste, and sauté for 30 seconds.

Add onion paste, cook for 2 minutes.

Then add spinach puree. Mix well and let come to a boil

Add black salt, dried fenugreek leaves, garam masala, and salt. Mix well.

Add paneer cubes and mix gently. (If the gravy is thick you can add water as per your liking consistency.)

Cook it for 2 minutes and add fresh cream and mix.