1. Bring a large pot of water to a boil and prepare a bowl of ice water. Blanch the spinach for 1 to 2 minutes until wilted and bright green, then transfer it to the ice water and drain well.

2. Squeeze out the extra moisture from the spinach and blend it with the green chilies until smooth. Add a spoonful of water only if needed.

3. Heat ghee or oil in a large skillet over medium heat. Add cumin seeds and let them sizzle for a few seconds.

4. Add the chopped onion and cook until soft and lightly golden. Stir in the garlic and ginger and cook for 1 minute.

5. Add the chopped tomato, ground coriander, ground cumin, turmeric, red chili powder, and salt. Cook until the tomato softens and the mixture becomes thick and glossy.

6. Pour in the spinach puree and stir well. Simmer gently for 4 to 5 minutes, adding a little water if the sauce feels too thick.

7. Add the paneer cubes, kasuri methi, garam masala, and heavy cream. Stir gently and simmer for 2 to 3 minutes until the paneer is heated through.

8. Turn off the heat, stir in the lemon juice, and serve hot with naan, roti, or rice.