Step 1

In a medium saucepan, melt butter over medium heat, then stir in onions, ginger, and jalapeno. Sprinkle with 1/2 teaspoon kosher salt and cook, stirring occasionally, until onions soften and just begin to take on color, 5 to 7 minutes.

Step 2

Add canned tomatoes, cinnamon, and honey. Press on tomatoes with a wooden spoon to break them apart and cook uncovered, stirring occasionally, until sauce is thickened with only a little liquid poking through the tomatoes and onions, 10 to 15 minutes.

Step 3

Transfer sauce to blender (or use an immersion blender) and carefully puree on high speed until very smooth, about 1 minute. Wipe saucepan clean and pour sauce through a fine mesh strainer back into pot. Add salt and cream to taste, and fenugreek if using.

Step 4

Stir spinach into sauce, then fold in paneer, taking care not to break up the cubes of cheese. Let spinach and paneer warm through for 5 minutes. Stir in half of cilantro, sprinkle with remaining cilantro, and serve.