Thaw the frozen spinach completely. Squeeze out as much liquid as possible using clean hands or a kitchen towel — you want it as dry as you can get it. Set aside.

Heat 2 tablespoons ghee in a large skillet over medium heat until shimmering. Add paneer cubes in a single layer, sprinkle with a pinch of salt, and cook without stirring for 2–3 minutes until golden on the bottom. Flip and cook another 2 minutes. Transfer to a plate. The paneer will finish cooking in the sauce.

In the same skillet, add 2 tablespoons ghee over medium-high heat. Add the cumin seeds and cardamom pods. Let them sizzle until fragrant, about 30 seconds.

Add the onion and cook until softened and starting to turn golden, 5–7 minutes. Add the garlic, ginger, and green chili. Cook for 1 minute until fragrant.

Add the tomato and cook until softened and broken down, 3–4 minutes. Add the coriander, turmeric, Kashmiri chili powder, and salt. Stir and cook for 1 minute until fragrant.

Add the squeezed spinach. Stir to combine and cook for 3–4 minutes until heated through and any remaining moisture has cooked off.

Remove from heat and let cool for 2–3 minutes. Transfer to a blender or food processor and pulse to a rough puree — some texture, not completely smooth. (Or use an immersion blender directly in the pan.)

Return the puree to the skillet over medium heat. Add the water, stir, and bring to a gentle simmer. Stir in the heavy cream and garam masala. Simmer for 2–3 minutes until the sauce thickens slightly.

Crush the kasuri methi between your palms and stir it into the sauce. Add the pan-fried paneer and fold gently to coat. Reduce heat to low, cover, and simmer for 5 minutes.

Taste and adjust salt. Remove cardamom pods before serving if desired. Serve hot with basmati rice, naan, or roti.