1. Roughly chop the onion.
2. Heat 1 tablespoon of the oil in a saucepan and add the cumin seeds.
3. Add the onion to the pan and stir well.
4. Cook for 7 minutes over a low heat, stirring often.
5. Add the spinach, spices, salt and boiling water and cover with a lid.
6. Cook for five minutes.
7. Transfer to a blender with the cream and blend.
8. Chop the paneer into chunks.
9. Heat the remaining oil in a frying pan.
10. Add the paneer to the pan, cooking until lightly browned.
11. Add the blended spinach and simmer for 2-3 minutes.
12. Serve, with naan and salad.