Heat a big pan/skillet on medium heat and add the ghee.
Once hot, add the cumin seeds and green chili, and saute for a minute.
Add the chopped onion and garlic and saute for 2 minutes, while stirring.
Add the yogurt, coriander powder, turmeric powder and black salt. Turn heat on medium low and cook, stirring occasionally, until all the liquid has evaporated and the mixture turns glossy.
Add the spinach and switch heat to low. Cover and let cook until spinach has defrosted/wilted completely. Then turn off heat and let the mixture cool off for a few minutes.
Once the mixture cools down, transfer it to a blender. Add the fresh coriander also to the blender and blend until a smooth paste is formed.
Transfer the blended mixture back into the pan. Add the whipping cream (reserving some for garnishing later) and garam masala, and mix. Turn the heat on low and let it bubble for about 3-4 minutes.
Add the cubed paneer and gently coat it with the sauce. Cover and let cook for about 2 minutes. (You can adjust the consistency of the sauce by adding some water to thin down or cooking it longer to thicken).
Transfer to a serving dish and garnish with some whipping cream and kasuri methi. Serve with chapati, naan or basmati rice.
