Step 1: Blanch the Spinach

Place the fresh baby spinach in a large bowl. Pour freshly boiled water over the spinach to fully submerge it. Let it sit for 2-3 minutes to blanch. Then, using tongs, remove the spinach from the hot water and immediately transfer it to a bowl of cold water. This will stop the cooking process and preserve the green color. Let it cool, then drain and set aside.

Step 2: Sauté the Aromatics

Heat 2-3 tablespoons of oil in a pan over medium heat. Add the sliced onion, chopped tomato, sliced garlic, chopped ginger, and green chilli. Sauté for 3-4 minutes, stirring occasionally. Cover the pan with a lid and let it cook for another 2 minutes to soften the ingredients.

Step 3: Create the Spinach Purée

Turn off the heat and let the sautéed aromatics cool down for 2-3 minutes. Transfer the cooled mixture to a blender or food processor. Add the drained, blanched spinach and 2 tablespoons of water. Blend everything into a smooth paste.

Step 4: Fry the Paneer

In a separate non-stick frying pan, heat the remaining 1-2 tablespoons of oil over medium heat. Carefully place the paneer cubes in the hot oil. Fry for a few minutes on each side until they are golden brown. Once fried, remove the paneer from the pan and set aside in a bowl.

Step 5: Cook the Saag Masala

Using the same pan you fried the paneer in, pour in the spinach purée. Add most of the double cream, reserving about a tablespoon for garnish. Stir to combine. Add all the powdered spices: salt, chilli powder, coriander powder, garam masala, cumin powder, and turmeric powder. Mix well.

Step 6: Combine and Simmer

Bring the saag mixture to a simmer. Cover the pan with a lid and cook on a low-medium heat for 5-6 minutes, stirring in between, until the oil starts to separate and rise to the surface. Add the fried paneer cubes to the saag and gently mix them in. Cover again and cook for a final 2-3 minutes to allow the paneer to heat through and absorb the flavors.

Step 7: Garnish and Serve

Turn off the heat. For extra richness, add a few knobs of salted butter and let it melt into the curry. Drizzle the reserved double cream over the top for garnish. Your restaurant-style Saag Paneer is ready to be served.

• After blanching the spinach in hot water, immediately transfer it to a bowl of cold water. This 'shocking' process helps to preserve its vibrant green color.

• For a more aromatic flavor, dry roast whole cumin seeds and then grind them into a powder before adding to the dish.

• If you are not a fan of a strong garlic flavor, you can reduce the amount of garlic used to half.