Ina pan, add the spinach, fresh coriander, fresh chillies, garlic, cumin powder, turmeric powder, coriander powder, chilli powder, kasuri methi, salt and water.
Put the lid on the pan and place over high heat for 3 minutes.
Stir well, reduce the heat to low and cook covered for another 4 minutes.
Stir again, cover and cook for another 3 minutes.
Increase the heat to high and cook for another minute.
Turn off he heat.
Transfer the spinach mixture along with all the juices to a blender and puree the mixture.
Place the puree n a pan and add the paneer and garam masala powder.
Mix everything together gently (the paneer will crumble otherwise) and place the pan, covered, over low heat.
Meanwhile, heat a small pan and add the ghee/oil or butter.
Add all the ingredients for tempering and stir till the spices begin to splutter and release their aroma.
Transfer everything from the small pan with the tempering into the pan with the paneer and spinach gravy and stir in.
Cover and cook for minute.
Stir, raise the heat slightly ( between low and medium), cover and cook for another minute. Check the seasoning and add more salt if you need to.
Stir and remove from heat.
Serve hot with Indian flatbreads or rice.