Pudla with Spinach and Paneer

Pudla

• 5 g fresh coriander leaves
• 2 spring onions, cut in pieces (2 cm)
• 15 g fresh root ginger, peeled, cut in round slices (2 mm)
• 250 g water
• 200 g chickpea flour
• 1 tsp fine sea salt
• 1 tsp ground cumin
• ½ tsp ground turmeric

Filling

• 30 g vegetable oil, plus 2 tsp for frying
• ½ tsp cumin seeds
• 50 g onions, quartered
• ½ tsp ground cumin
• ½ tsp ground turmeric
• ½ tsp Kashmiri chilli powder
• 1 pinch ground nutmeg
• 1 garlic clove
• 150 g paneer cheese, cut in pieces
• 200 g fresh spinach leaves
• 150 g single cream
• ½ tsp fine sea salt, or to taste