Boil peas with 1 cup of water on medium-high flame for 5 minutes. Then drain and keep them aside.
Remove stems from the spinach and wash thoroughly in running water. Blanch in salted boiling water for two minutes. Now transfer boiled spinach into ice-cold water to retain the green colour. Squeeze out excess water and grind it into a smooth puree.
Now heat 1/2 tbsp of ghee in a nonstick pan and lightly fry the paneer pieces till they turn sightly golden. Transfer them to a plate.

Now in the same pan add 1/2 tbsp of ghee and add boiled peas and saute them for 2-3 minutes on low flame. Transfer them to a plate.
Heat oil in the same pan on low flame and add cumin. Allow it to crackle.
Then add chopped onions and sauté on a medium flame until translucent. Now add ginger, garlic, green chilli and cook for 5 minutes on the medium-low flame.

Add coriander powder, red chilli powder with tomato puree and cook until masala leaves oil.
At this stage add maize flour and stir constantly to roast.
Now add puree spinach, saute paneer, peas, lemon juice and salt into the cooked masala. Mix well.

Now add 1 cup water and cook on low flame for 10 to 12 minutes. Do stir the sabzi after every 1 to 2 minutes.
Switch off the flame and add ghee. Stir it once.
Serve hot with paratha or chapati.