Place a hard bottomed vessel filled with water on heat and bring it to rolling boil.
Switch Off gas and add spinach into it to blanch.
Let it sit for 3 minutes and then transfer it in Cold water.
Keep it for 1 minute and the drain and pulse it to fine paste in a grinder.
In another mixer jar combine tomato, ginger, garlic and green chillies and make a fine paste.
Heat oil in a pan and add black cardamoms.
Fry it for 30 seconds.
Add chopped onion and saute till it becomes golden in color.
Add Tomato mixture and saute until raw smell goes off.
Now add Spinach Puree, garam masala and salt.
Add 1/2 cup or as required water and cook for about 6-8 minutes.
By now gravy will thicken.
Add paneer cubes, 4 tablespoons cream and crushed kasuri methi.
Cook for another 2-3 minutes on low heat.
For tempering: Heat oil in a small skillet and add cumin seeds.
Once they starts spluttering add slicled garlic and brown it.
Before serving drizzle cream and pour tempering over it.
Serve hot with Roti, Phulka, Chapati, Naan or Paratha.