Saag Paneer is a savory dish that varies from region to region in India, but the heart of it is always the same. Saag can be made from a variety of leafy greens, including spinach, mustard leaves, nettles, kale, or even broccoli, along with added spices; and paneer is a pressed Indian cheese. Saag paneer can be more textured with tomatoes or onions, and it can also be pureed. It's chef's choice. No matter what, it's a classic favorite.
If using fresh spinach, blanch in boiling water for 2 minutes, then rapidly chill in ice-water for 2 minutes, drain, and chop. If using frozen spinach, then thaw and drain as much as possible, then move on to step 2.
In a large, dry skillet, dry-roast the cumin and coriander. Remove, then dry roast the fenugreek and ajwain. Remove.
Next, heat the ghee in the skillet on low heat, and gently saute the onion, garlic, cumin, coriander, and fenugreek until the onions are beginning to turn brown and the spices are very aromatic.
Stir in the tomato, ginger, and garam masala and bring to a simmer. Then add the spinach.
Cook until the spinach completely wilts and the liquid has reduced. Then fold in the paneer, being careful not to break it. Stir gently until paneer is heated through. Then salt to taste and serve.