1. Bring a large pot of water to a boil, add the spinach, and blanch for 45 to 60 seconds until bright green and wilted.

2. Transfer the spinach immediately to ice water, then drain well and blend with a splash of water until smooth.

3. Heat 1 tablespoon ghee or oil in a skillet over medium heat, add paneer cubes, and sear until lightly golden on the edges. Remove and set aside.

4. Add the remaining ghee or oil to the same skillet, then add cumin seeds and let them sizzle for a few seconds.

5. Stir in the onion and cook until soft and lightly golden.

6. Add garlic, ginger, and green chili, then cook for 1 minute until fragrant.

7. Add tomato, turmeric, ground coriander, and salt, then cook until the tomato softens and the mixture looks thick.

8. Pour in the spinach puree and simmer for 4 to 5 minutes, adding a little water if the sauce is too thick.

9. Add the seared paneer, cream, butter, garam masala, and kasuri methi, then simmer gently for 2 to 3 minutes.

10. Turn off the heat, stir in lemon juice, adjust salt, and serve warm with naan, roti, or basmati rice.