Remove the stems and wash spinach thoroughly in running water.Blanch in salted boiling water for two minutes.
Refresh in chilled water.Squeeze out excess water.Grind into a fine paste along with green chillies.
Cut the paneer into one inch by one inch by half inch pieces.Heat oil in a pan.
Add cumin seeds.When they begin to change colour, add garlic and sauté for half a minute.
Add the spinach puree and stir.Check seasoning.
Add water if required. When the gravy comes to a boil, add the paneer and mix well.Stir in lemon juice.
Finally add fresh cream.Serve hot.