Wash and drain 120g of baby spinach. Heat ½ tablespoon of vegetable oil over medium heat. Cook the spinach with 2 mild, deseeded green chilies and 10 cashews for 3-4 minutes, until wilted.
Cool completely, then blend with ¼ cup of water until smooth.
Heat 1½ tablespoons of vegetable oil for the sauce over medium heat. Fry 90g of finely chopped onion until golden. Stir in ¾ teaspoon of ginger-garlic paste for 1 minute.
Add ½ cup of finely chopped, deseeded tomatoes and ½ teaspoon of salt. Cook until soft. Add ¾ teaspoon of garam masala; stir for 2 minutes.
Add ¾ cup of water for the sauce. Cover and simmer until the onion is completely soft.
Lower the heat and stir in ½ teaspoon of crushed dried fenugreek leaves and the spinach puree. Simmer for 2-3 minutes. Stir in 150g of cubed fresh paneer, then turn off the heat and serve.
