Begin by rinsing 200 grams of basmati rice until the water runs clear. Cook the rice according to package instructions. Once cooked, set aside to keep warm.

For the curry, blanch 400 grams of fresh spinach in boiling water for 2 minutes. Drain and rinse with cold water to stop the cooking process. Once cooled, puree the spinach in a blender and set aside.

In a large skillet, heat 2 tablespoons of oil. Fry 200 grams of paneer, cut into cubes, until golden on all sides. Remove the paneer from the skillet and set aside on a plate.

In the same skillet, add 1 chopped onion and 2 minced garlic cloves. Sauté until the onion is translucent. Add 1 teaspoon of grated ginger, 1 teaspoon of cumin seeds, and 2 minced green chilies. Cook for another 2 minutes.

Stir in the spinach puree and add 1 teaspoon of garam masala, 1/2 teaspoon of turmeric, and salt to taste. Simmer for about 5 minutes to let the flavors meld together.

Return the paneer to the skillet, mixing gently with the spinach sauce. Cook for an additional 5 minutes. For a creamier texture, stir in 100 ml of heavy cream or yogurt, and heat through.

Serve the palak paneer hot, alongside the cooked rice. Garnish with fresh cilantro if desired.