1. Remove stems, wash spinach in running water & drain.
2. Blanch in salted boiling water for two minutes. Refresh in chilled water.
3. Grind spinach into a fine paste along with green chillies.
4. Dice paneer into one inch by one inch by half inch pieces.
5. Peel, wash and chop garlic.
6. Heat oil in a pan. Add cumin seeds.
7. When they begin to change colour, add chopped garlic and sauté for half a minute.
8.Add the spinach puree and stir. Check seasoning.

9.When the gravy comes to a boil, add the paneer and mix well.
10. Stir in lemon juice.
11.Finally add fresh cream & ghee. Serve hot.