Heat 1 tablespoon of oil in a pan on medium heat. Once hot, add cumin seeds and let them sizzle. Add hing and sauté few seconds.
Then add chopped onion, garlic, green chili and curry leaves. Also add 1/4 teaspoon of salt here (this helps in cooking the onions faster). Stir and cook for 3 minutes until the onions soften and become translucent.Add finely chopped paneer (you can cut paneer in whatever way you like, I like to cut them really small for this recipe).
Then add 1/2 teaspoon coriander powder, 1/4 teaspoon turmeric, 1/4 teaspoon garam masala and remaining 1/4 teaspoon salt. Stir to combine. Add 2 to 3 tablespoons water and cook the spices for 1 minute.
Now add all of the finely chopped spinach into the pan. Stir to combine, the spinach will begin to wilt. Once mixed, cover the pan with a lid, set the heat to low-medium and cook for around 4 minutes.
Remove lid, most of the water must have dried by now. If you prefer the stir-fry to be super dry, you can cook it for few more minutes. I like it to be little bit moist. Add crushed kasuri methi, stir and turn off heat.
Serve with rotis or with rice and dal.
Notes
You can squeeze in some fresh lemon juice in the end for tang.
The amount of spinach can be doubled in the recipe if prefer that way. I like 1:1 ratio of paneer and palak in this stir fry personally.
This recipe can easily be doubled.
I like to keep this simple, but you can also add some coconut milk or cream to this make it creamier.
If using store bought paneer, soak it in warm water for 20 minutes and then use in the recipe. This makes the paneer softer.
To make this recipe gluten-free, make sure to use gluten-free hing or skip it.