Chop the onion, ginger, garlic, green chili, and 3 garlic cloves for the tempering. Cube the paneer, reserving a small handful for garnish.

Heat 1 tablespoon cooking oil in the large frying pan over medium heat. Add the cumin seeds and let them crackle for about 30 seconds.

Add the chopped onion and sauté until softened and lightly golden, about 2 minutes. Stir in the ginger, garlic, and green chili until fragrant, about 30 seconds.

Add coriander powder, cumin powder, red chili powder, garam masala, and salt. Stir and cook the spices for 1 minute over medium-low heat.

Add the frozen spinach and reduce the heat to low. Cover briefly and stir until the spinach is fully thawed and hot, about 3 to 4 minutes.

While the spinach thaws, heat 1 tablespoon cooking oil in the small frying pan. Fry the cubed paneer on all sides until lightly golden, about 3 minutes.

Stir the fried paneer, cream, and dried fenugreek leaves into the spinach curry. Simmer for 1 minute, keeping the reserved paneer cubes aside for garnish.

Heat the remaining 1 tablespoon cooking oil in the small frying pan. Fry the sliced garlic cloves until pale golden and fragrant, about 30 to 60 seconds.

Transfer the palak paneer to a serving bowl and top with the reserved paneer. Pour the hot garlic tempering over the curry and serve immediately.