Bring 4 cups of water to a boil in a large pot. Add spinach and blanch for 2 minutes until wilted and bright green. Drain immediately and transfer to ice water to stop cooking. Squeeze out excess water, then blend with 1/4 cup fresh water until completely smooth. Set aside.

Heat 1 tablespoon ghee in a nonstick skillet over medium heat. Add paneer cubes in a single layer and cook 2-3 minutes per side until golden brown on multiple sides. Transfer to a plate and set aside.

In the same large pot used for spinach, heat 2 tablespoons ghee over medium heat. Add onion and cook 6-8 minutes, stirring occasionally, until soft and golden at the edges. Add garlic, ginger, and green chile; cook 1 minute until fragrant.

Add cumin, garam masala, coriander, and turmeric. Stir constantly for 30 seconds until spices bloom and smell toasted. Add diced tomato and 1 teaspoon salt. Cook 4-5 minutes, mashing tomato with your spoon, until it breaks down into a thick paste.

Stir in the spinach puree and 1/2 cup water. Bring to a gentle simmer and cook 5 minutes, stirring occasionally. Add cream and simmer 2 minutes more. Taste and adjust salt. Gently fold in fried paneer and simmer 2 minutes to heat through. Remove from heat and stir in lemon juice and crushed fenugreek leaves.

Serve hot with basmati rice, naan, or roti. A drizzle of cream on top looks beautiful if you are feeling fancy.