Bring a large pot of water to a boil. Blanch the fresh spinach for two minutes, then immediately transfer to an ice bath to stop the cooking process and preserve the vibrant green color.

Drain the spinach well and blend it in a food processor or blender until it forms a smooth puree.

Heat two tablespoons of cooking oil in a large skillet over medium heat. Add the minced ginger, garlic, and chopped onion. Sauté until the onions turn golden brown.

Stir in the diced tomatoes and garam masala. Cook for five minutes until the tomatoes break down and the spices become fragrant.

Pour the spinach puree into the skillet, stirring well to combine with the aromatics. Lower the heat and simmer gently for five minutes.

Add the paneer cheese cubes and heavy cream. Stir gently and let simmer for another three to four minutes until the paneer is warmed through.

Remove from heat, garnish with toasted sesame seeds, and serve hot alongside fresh naan bread.