Blitz the spinach, tomato, ginger and green and red chili and water in a blender until smooth.
Heat a heavy frying pan on medium heat. Add the oil, garlic and the onions. Sauté for 5-7 minutes until onion is soft and translucent.
Add the pureed spinach mixture and gently simmer for about 10 minutes. Stir regularly to prevent sticking.
Once the spinach is cooked, add the turmeric, garam masala and turmeric powder. Mix through and cook for 1 minute.
Add sweetener and season with salt. Stir through the cream until well combined.
Stir the paneer through gently. Allow to simmer for a few minutes or until the paneer heats though. Remove from heat and stir through the lemon juice. If you can source fenugreek leaves, sprinkle on top before serving.
Serve hot with Indian curries, naan, roti or cauliflower rice/rice.
For a completely smooth textured sauce, blitz the onion and garlic with the spinach mixture- I personally like the texture the onion and garlic add to the recipe.If using fresh spinach, add about 300 gms/ oz to a pot boiled water. Allow to sit for about 2 minutes then remove spinach with tongs into a colander. Pour cold water over the spinach and allow to drain before blitzing with the tomato, ginger and chili in step 1.Fresh spinach will give you a brighter texture but I love the fact that you get more fibre by using the frozen chopped spinach as it includes the stalks as well. The color will be duller but the dish is slightly more nutritious.For a vegan dish you can switch the paneer for tofu and use coconut cream to stir in at the end instead of cream.