Authentic Saag Paneer

Gather all ingredients.

Bring a large saucepan of water to a boil; add spinach and fenugreek and cook until wilted, about 3 minutes. Drain well.

Transfer to a food processor and blend until finely chopped, about 5 pulses.

Heat 1 tablespoon canola oil in a large skillet over medium heat; add paneer cubes and fry until browned on all sides, about 5 minutes. Transfer paneer onto a plate.

Heat remaining 2 tablespoons canola oil in the same skillet over medium heat; add cumin seeds and fry until lightly toasted and aromatic, about 3 minutes.

Add onion; cook and stir until softened, 4 to 5 minutes. Add garlic and ginger and stir to coat.

Stir in tomato, garam masala, turmeric, and cayenne pepper; cook until tomato breaks down, stirring often, about 10 minutes.

Stir in pureed spinach mixture, paneer cubes, and cream; add salt to taste.

Reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally.