Gather all ingredients.
Bring a large saucepan of water to a boil; add spinach and fenugreek and cook until wilted, about 3 minutes. Drain well.
Transfer to a food processor and blend until finely chopped, about 5 pulses.
Heat 1 tablespoon canola oil in a large skillet over medium heat; add paneer cubes and fry until browned on all sides, about 5 minutes. Transfer paneer onto a plate.
Heat remaining 2 tablespoons canola oil in the same skillet over medium heat; add cumin seeds and fry until lightly toasted and aromatic, about 3 minutes.
Add onion; cook and stir until softened, 4 to 5 minutes. Add garlic and ginger and stir to coat.
Stir in tomato, garam masala, turmeric, and cayenne pepper; cook until tomato breaks down, stirring often, about 10 minutes.
Stir in pureed spinach mixture, paneer cubes, and cream; add salt to taste.
Reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally.
