Cook the spinach in the microwave according to package directions. When cool enough to handle, squeeze out as much liquid as possible.

Transfer to food processor and pulse to create a puree that's as rough or smooth as you like. (I prefer palak paneer that's nice and saucy but still has a bit of texture to it.)

Cut the paneer into approximate 1/2-inch dice.

Warm two tablespoons of the oil in large nonstick skillet pan over medium heat. Add the paneer and fry, turning gently once or twice, until golden brown on several sides and warmed through. Remove to a plate.

Return pan to stove and heat remaining two tablespoons oil over medium heat. 

Add the onion, garlic, ginger, and 1/2 teaspoon of the salt. Cook, stirring frequently, until onion is substantially reduced in volume and turning a gorgeous golden brown in spots. Don't rush this process — it adds a lot of depth to the final dish.

Add the coriander, cumin, garam masala, cayenne, and two tablespoons water and cook, stirring, until very toasty and fragrant, abouot two minutes.

Add spinach, half and half, yogurt, fenugreek, and remaining salt, and stir to combine well.

Simmer, regulating heat as necessary, for about five minutes, until thick and creamy and warmed through.

Gently stir in paneer and cook a minute more to warm through.