Authentic Saag Paneer

Bring a large saucepan of water to a boil. Cook spinach and fenugreek in the boiling water until wilted about 3 minutes. Drain well and transfer to a food processor. Puree until finely chopped about 5 pulses.

Heat 1 tablespoon canola oil in a large skillet over medium heat. Fry paneer cubes stirring constantly until browned on all sides about 5 minutes. Set aside.

Heat 2 tablespoons canola oil in the skillet and fry the cumin seeds until lightly toasted and aromatic about 3 minutes. Add onion; cook and stir until onion begins to soften 4 to 5 minutes. Stir in ginger garlic tomato garam masala turmeric and cayenne pepper; cook and stir until tomatoes break down and onions are translucent about 10 minutes.

Stir in spinach and fenugreek cream paneer cubes and salt to taste. Cover and cook for 15 minutes stirring occasionally.