In a wide bottom pan, bring water to a boil and add ¼ tsp of salt and sugar, ginger, garlic, green chilies, fenugreek leaves, and spinach leaves
Blanch the greens for 2-3 minutes, then remove them from the boiling water and rinse thoroughly with cold water. This helps to preserve the color and flavor of the greens
Blend the leafy greens mixture into a smooth paste in a blender and set it aside for later use
In a pan over medium heat, add mustard oil (or any other neutral-tasting cooking oil, butter, or ghee) and fry the paneer until both sides are crispy and golden
Remove the paneer from the oil and set it aside for later use
In the same pan, add an additional 2 tsp of oil and add spices such as cumin, black cardamom, cinnamon stick, bay leaves, and cloves. Saute the spices until they are aromatic
Add the onion and saute until it becomes soft. Then, add the tomatoes and saute until they are mushy
Once the tomatoes are mushy, add the Kashmiri chili powder, coriander powder, cumin powder, garam masala, and salt. Stir everything together until it becomes fragrant
Add the blended saag paste and mix well. Add 1 cup of water and mix well, feel free to adjust the consistency as needed
Allow the mixture to boil for 5 to 7 minutes until the curry is fragrant
Add the fried paneer cubes and mix well. At this stage, add 2 tbsp of melted butter or ghee for added flavor
Finally, garnish the saag paneer curry with heavy cream and remove it from the heat
Serve this delicious and healthy Saag Paneer with basmati rice, white rice, roti, chapati, or naan for lunch or dinner