Palak Paneer Dhaba Style Curry

In a non-stick frying pan, heat 1 tablespoon neutral oil over medium flame. Add 225 g paneer (cut into cubes) and fry until golden on all sides. Set aside for later.
In the same non-stick frying pan or kadai, add 1 tablespoon butter and 1 tablespoon ghee over medium flame. Once melted, gently sauté 2 green chillies, 7 cloves garlic, and 60 g onion (roughly quartered) until they smell aromatic. Next, add ½ teaspoon ginger garlic paste and mix.
Now add 50 g fresh tomato (quartered) and ¼ teaspoon ground nutmeg powder to the pan. Cook until the tomatoes are slightly softened, before adding 160 g fresh baby spinach (roughly chopped), ¼ teaspoon turmeric powder, 1 teaspoon coriander powder, ½ teaspoon red chilli powder, and ½ teaspoon cumin powder. Cook, stirring frequently, until the spinach has wilted and the spices are no longer raw. Be careful not to burn the dry spices — add a splash of water if necessary. Turn off the heat and cool.
Using a handheld immersion blender (or blender of your choice), purée the curry sauce with 200 ml water until it’s smooth.
Add the sauce back into your pan and season with ground sea salt (to taste), ½ teaspoon sugar, ¼ teaspoon garam masala, and 2 tablespoons double cream. Simmer to heat through, but don't overcook*. At the last moment, crush ½ teaspoon kasuri methi between your palms and add to the finished dish, then garnish with 1 handful fresh coriander (chopped) and extra cream to serve.