recipe adapted from original by Merrill Stubbs, Food52
Roughly chop the spinach leaves and set aside. (If you're using frozen, remove from package and squeeze out as much liquid as possible.)
Heat ghee or oil in a large pot over medium-high heat. Add the paneer and brown on all sides, turning carefully with a wooden spatula or tongs, so you don't leave the crust stuck to the bottom of the pot. Transfer to a paper towel lined plate and set aside.
Add onion to pot and cook, stirring with a wooden spatula or spoon, until it begins to soften, about 5 minutes. Add the garlic-salt mash, spices, ginger, and cook for a couple minutes.
Turn up the heat to high and add the spinach; cook, turning from bottom to top, so it all wilts, about 5 minutes. Add the buttermilk-cream and simmer another 5 minutes until thickened. Add the nutmeg and black pepper, then stir in the paneer. Enjoy!