Thaw spinach in refrigerator, then drain in a colander.
Put onion, water, ginger and chili into a blender. Purée into a smooth paste, set aside.
Heat a pan over medium heat on the stove. Once hot, add oil and then 2 cloves of chopped garlic. Sauté for a few minutes until the mixture starts to change color.
Add puree to the pan. Cook for 2-3 minutes.
Add thawed, drained spinach to the pan and stir. Add the garam masala, turmeric powder, and red chili powder, lemon juice, fenugreek and cream.
Cover pan with a lid and let it cook in a 300 oven for 30 minutes. Mixture will be bubbly. Stir at regular intervals to avoid sticking at the bottom.
Stir in the cottage cheese and mix. Simmer the curry on the stove top for 3-4 minutes, to warm cottage cheese.
Serve the recipe warm and with naan, roti, or rice. Enjoy!