If using a frozen Haldiram pack, place it in a bowl and let it thaw at room temperature for 15‑20 minutes; this prevents sudden temperature shock when it hits the hot pan.

Rinse the fresh spinach under cool running water until the water runs clear, then pat dry with a clean kitchen towel; this removes grit and reduces bitterness.

Roughly chop the spinach leaves; larger pieces retain texture after cooking and release chlorophyll faster.

Cut the paneer into uniform 1‑cm cubes; even size ensures consistent heating and prevents some pieces from becoming rubbery.

Finely chop the onion, grate the ginger, mince the garlic, and slit the green chili lengthwise; preparing all aromatics before heating reduces kitchen chaos.

Measure out the whole spice mix into a small bowl; keep it ready so you can add it at the precise moment for maximum flavor.

Heat 2 tbsp mustard oil in a heavy‑bottomed pan over medium flame. When the oil begins to shimmer and a faint nutty scent appears, it is ready – do NOT let the oil smoke, as that creates harmful compounds.

Add the whole spice mix (cardamom^[1][2], cinnamon, cloves, nutmeg, mace, cumin, coriander, curry leaves). Stir continuously for 30 seconds until the spices release their aroma; this step builds the flavor base.

Add the chopped onion and sauté for 2‑3 minutes until it turns translucent. This softens the onion and reduces its sharpness, creating a sweeter base.

Add the ginger, garlic, and green chili. Stir for another 30 seconds; the sizzling indicates the aromatics are releasing their essential oils.

Sprinkle turmeric powder, red chili powder, and a pinch of salt. Mix quickly; turmeric adds color and anti‑inflammatory benefits, while chili provides gentle heat.

Add the chopped spinach in batches, allowing each batch to wilt before adding the next. This prevents the pan from overflowing and helps the spinach release its moisture gradually.

Once all spinach is in, cover the pan and let it steam for 3‑4 minutes on low heat. Steaming preserves the green colour and nutrients like iron and folate.

Remove the lid, add ¼ cup water if the mixture looks dry, and stir. Simmer for 2 minutes to blend flavors; this also reduces any raw spinach taste.

Add the paneer cubes gently, turning them over so they coat with the spinach gravy without breaking. Let them sit for 2 minutes; paneer absorbs the spices and becomes tender.

Reduce the flame to low and stir in 2 tbsp Greek yogurt (or milk cream if you prefer authenticity). Whisk the yogurt before adding to avoid curdling, and stir continuously for 1 minute until the sauce turns silky.

Add a tablespoon of butter if you desire extra richness; let it melt and swirl into the gravy, then turn off the heat. Butter adds a glossy finish and depth of flavor.

Taste the curry and adjust salt if needed; remember that flavors intensify as the dish rests.

Garnish with fresh coriander leaves and a drizzle of olive oil. Serve immediately with a lemon wedge on the side for a bright finish.