Roughly chop the spinach. Discard the stems. Bring water to a boil and soak the spinach for 2 minutes. Take off and drop into a pot of ice cold water. Drain after some time.

Grind the spinach along with the garlic and green chilies to a smooth paste.

Heat ghee in a saucepan. Splutter the cumin. Add the onion and saute till golden brown.

Add the turmeric and chilli powders and cook for a minute. Add the tomato and some salt, sprinkle some water and cook till the tomato is totally mashed and oil floats on the top.

Add the spinach puree and paneer and cook for five minutes, stirring occasionally.

Whip the yogurt and whisk in to the mixture. Take off the flame while doing this so that the yogurt doesn't split. Cook for another couple of hours.

Crush in the kasuri methi and sprinkle the garam masala. Serve hot with chapathis or rice.