Roughly chop the spinach leaves. Discard the stems.

Heat a pan and drop in the leaves. Saute for a couple of minutes till wilted. Switch off.

When it is cooled slightly, grind it along with the garlic and green chilli to a paste.

In the same pan, heat ghee. Add the drained paneer and briefly fry the sides. Drain and set aside.

Now add the ground paste. Add turmeric and salt and cook for around five minutes, or till the sauce is thickened.

Add the paneer, toss in and cook for a minute, and switch off.

Serve hot as is, or with a bowl of rice or parathas.