Heat ghee in a non-stick pan, add caraway seeds, garlic and fenugreek leaves. Mix well and sauté for 2 minutes.
Add salt and mix again. Sauté for 2-3 minutes and add buttermilk. Mix and cook for 4-5 minutes.Cut paneer into ½ inch triangles.
Add turmeric powder, red chilli powder, green cardamom powder and white pepper powder to the fenugreek leaves in the pan. Mix well and cook for 3-4 minutes.
Add spinach puree and mix. Add paneer and mix well. Cook for 2-3 minutes more. Serve hot.