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1
Heat the oil in a large skillet over medium heat.
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2
Add the onion, garlic, and ginger, and stir-fry until the onion is light brown, 8 to 10 minutes.
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3
Remove the skillet from the heat, and stir in the Bin bhuna hua garam masala and the turmeric.
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4
(The heat from the browned onion will be just right to cook the spices without burning them.)
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5
Transfer the mixture to a blender jar, and add the tomato paste and 1/4 cup water.
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6
Puree, scraping the inside of the jar as needed, to form a smooth, reddish-brown paste.
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7
Return the paste to the skillet.
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8
Pour 3/4 cup water into the blender jar, and whir the blades to wash it out.
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9
Add this to the skillet.
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10
Place the skillet over medium heat.
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11
Pile handfuls of the greens into the skillet, cover it, and let the steam wilt them.
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12
Stir, and repeat with the remaining greens.
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13
Once they are all wilted, cover the skillet and cook, stirring occasionally, until the greens are broken down to a sauce-like consistency and are olive green in color, 10 to 15 minutes.
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14
Stir in the salt, paneer cubes, cream, and Punjabi garam masala.
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15
Continue simmering the curry, covered, stirring occasionally, until the cheese and cream are warmed through, 5 to 8 minutes.
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16
Then serve.
