Saag Paneer - Traditional Restaurant Style

Boil greens (all) until just wilted, not stewed. Drain. Set aside. Allow to cool. Add about 1 tablespoon butter or ghee to large skillet. Fry cumin (and fenugreek seeds if not using fresh fenugreek) until fragrant. Add onion and fry until soft. Add ginger and garlic; fry until very fragrant. Add tomatoes, garam masala, cayenne, and turmeric. Saute until soft, blended, lovely. Blend cooled wilted greens with cream in blender or food processor. Add this mixture to the skillet mixture; add salt and pepper. Cover and simmer 15 minutes. IF you can figure out how to fry paneer, then fry it then add to mixture as it simmers. If, like me, you cannot master frying paneer without it melting all over the pan into a soupy consistency, save the cheese until the end. Here's how they say you can fry your paneer: Cube the paneer to about 1" dimensions large skillet; heat over medium-high heat. Preferably a steep pan. When a drop of water rolls over the pan without steaming or the like, the pan is hot enough (in other words, it needs to bead). Add about 1 - 2 teaspoons coconut oil. Once the oil separates from the bottom of the pan, turn down heat to medium. Put the paneer in a single layer in the pan. Once you can move the cubes around easily (they aren't sticking any longer), the cube is done on that side; flip it over. You want to do this 6 times (each side of the cube). Or, at least 4 sides. Good luck!