Boil water in a pot and blanch spinach for 3-5 minutes. Transfer to iced water, drain, and puree in a food processor with chopped tomatoes.
Cook cheese in an air fryer. In a pan, heat oil and melt butter. Saute garlic, ginger, and onions until translucent. Add cumin, coriander powder, turmeric powder, and garam masala.
Pour in the spinach-tomato puree, mix well, and simmer. Adjust salt to taste. Serve in a bowl, top with cooked cheese, drizzle with cream, and enjoy.
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