Palak Paneer (Curried Spinach)

Heat oil in a large pot over medium heat. Add onion and garlic; cook and stir until lightly browned about 8 minutes. Reduce heat to medium-low; stir in cloves salt pepper garlic powder cumin seeds cinnamon red chile powder onion powder and ground ginger. Cook until fragrant 3 to 4 minutes.

Stir water and tomato paste into the pot. Bring to a boil; reduce heat to low and simmer until flavors combine about 10 minutes. Stir spinach into the pot; simmer covered until wilted about 10 minutes. Uncover and cook until liquid evaporates and oil separates 3 to 5 minutes.

Transfer spinach mixture carefully to a blender. Cover and hold lid down with an oven mitt; puree until smooth.

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