Spinach and Paneer Curry

Begin by heating oil in a large cooking vessel over an intermediate temperature. Add the onion and garlic; cook and stir until they develop a light brown hue, approximately 8 minutes. Decrease the heat to a lower medium setting; stir in the spices including cloves, salt, pepper, garlic powder, cumin seeds, cinnamon, red chile powder, and ground ginger. Allow the mixture to become fragrant, lasting around 3 to 4 minutes.

Mix water and tomato paste into the pot. Bring the mixture to a rolling boil; then, lower the heat to a low setting and let it simmer until all the flavors meld together, roughly 10 minutes. Introduce spinach into the pot; continue to simmer, covered, until it has wilted, approximately 10 minutes. Remove the lid and cook until the liquid evaporates and oil separates, taking around 3 to 5 minutes.

Transfer the spinach mixture carefully into a blender. Cover and hold down the lid with a heat-resistant mitt; puree until smooth.

Pour the spinach puree back into the pot. Stir in paneer and heavy cream. Cover and let it simmer over a medium heat until the paneer is heated through, approximately 5 to 7 minutes.