Ingredients

• 1/4 cup vegetable oil
• 1 onion, chopped
• 1 tablespoon minced garlic
• 3 whole cloves
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon red chile powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground ginger
• 1/2 cup water
• 1/2 teaspoon tomato paste
• 2 (5 ounce) packages baby spinach
• 1 1/2 cups cubed paneer (Indian cheese curd)
• 1/4 cup heavy whipping cream

Instructions

1. Heat oil in a large pot over medium heat. Add onion and garlic; cook and stir until lightly browned, about 8 minutes. Reduce heat to medium-low; stir in cloves, salt, pepper, garlic powder, cumin seeds, cinnamon, red chile powder, onion powder, and ground ginger. Cook until fragrant, 3 to 4 minutes.
2. Stir water and tomato paste into the pot. Bring to a boil; reduce heat to low and simmer until flavors combine, about 10 minutes. Stir spinach into the pot; simmer, covered, until wilted, about 10 minutes. Uncover and cook until liquid evaporates and oil separates, 3 to 5 minutes.
3. Transfer spinach mixture carefully to a blender. Cover and hold lid down with an oven mitt; puree until smooth.
4. Pour spinach puree back into the pot. Stir in paneer and heavy cream. Cover and simmer over medium heat until paneer is heated through, 5 to 7 minutes.