Dice the paneer in bite size cubes.
Place a big pot filled with water on high heat, and bring it to boil. Then drop the spinach and let it cook for about 1 minute. Taking the cooked spinach to a blender to make a puree. Keep aside once done.
Place a heavy bottom pan on medium heat and add the ghee. Once it’s hot, sprinkle the cumin seeds, fennel seeds and green cardamom. Let it sizzle for few seconds then drop in the fresh garlic and ginger, followed by the red onion. Sprinkle ½ teaspoon salt and turmeric. Stir around and cook for 3 minutes.
Add the chopped tomato, cumin powder, coriander powder and chili powder. Stir around and cook for 2 minutes. Then add the spinach puree, mix it around and cook for 2 minutes. Cover the pan as it might splatter.
Add the paneer cubes, mix around and pour ½ cup water. Sprinkle rest of the salt, cover the pan and cook for 1 minute. Taste for salt and add any if needed. Serve warm!