Add the cubed paneer pieces in a bowl of cold water and let it sit for a while. This will make the paneer pieces soft.
In the meantime, heat the oil. Add the onion, sauté on a low flame until golden brown in color.
Add the ginger-garlic paste and sauté for another 1 min.
Add the tomato puree, MAGGI® Tomato Ketchup, coriander powder, red chilli powder, dried fenugreek leaves and MAGGI® Chicken Bouillon cubes. Fry till the oil separates from the masala. This will take 10 mins on a low flame.
Pour the milk and ¼ cup of water from the panner soak, then mix well. Add the drained paneer cubes and mix well. Let it come to a boil.
Simmer for 5 mins, and then add the cream, garam masala powder, and spinach leaves. Mix well and cook for another 5 mins.
Serve it hot with cumin rice or naan.