Blanch the spinach in a sauce pot with boiling water for 2 to 3 minutes.
Drain, refresh with cold water and keep aside to cool for some time.
In a small pan heat ghee and fry the paneer pieces until the sides becomes slightly brown. Keep this fried paneer in hot water until you ready to use.
Blend in a mixer to a smooth purée with green chili and keep aside.
Heat the oil in a thick bottomed pan , add cumin seeds and onions and sauté on a medium flame till they turn translucent. To this add fresh tomato and cook once again until it become mushy. Then make puree of this onion and tomato and set aside.
Heat a medium sauce pot and add tomato onion mixture, ginger -garlic paste and turmeric , coriander powder, garam masala and red chili powder and cook for about 2-3 minutes until oil starts to leaves the mixtures.
Add the spinach purée and water mix well and cook on a medium flame for 2 minutes.
Add the salt, and crushed dry fenugreek leaves, heavy cream (if using) and mix well.
Add the paneer, mix gently and cook on a medium flame for another 1 to 2 minutes.
*You can add lemon juice and black pepper at the end to enhance more flavors.