In a large pot of boiling water, add the spinach and boil for 1 minutes. Do not cover the pot. Drain leaves and put them into the blender.
Heat up the wok and add ghee, turn to medium heat.
Add the spices, when the smell fills the kitchen, move on to the next step.
Add the onion, garlic, ginger and chillies. Add a bit of salt, so that it cooks faster
When the onions turn yellow, add tomatoes.
When the skin of the tomatoes start to come off the flesh, transfer the mixture into the blender.
Blend the curry mixture with the spinach.
Return the mixture to the wok.
Heat the curry until you can see oil on the surface of the curry.
Slice the paneer cheese and stir in.
You can add cream if you like, and top with tomatoes.
