Wash all the green leaves in enough water a couple of times and place them in a saucepan with 2 cups of water and a pinch of salt.
Cook for 10 minutes or until greens is tender. Cool and grind into a smooth paste.
Heat ghee in the same pan which is used to cook green leaves. Add in ginger, garlic, and onions and saute until golden in color.
Once onions are golden add salt, turmeric, coriander and red chilli powder. Stir and add tomatoes and green chilli.
Cook until tomatoes are soft, stir in cornmeal and mix well until combined.
Now transfer the green leave puree into the tomato tadka and cook covered until desired consistency.
Heat a pan with a teaspoon of ghee and add the paneer cubes. Roast from both sides and remove from pan.
Add the paneer cubes into the cooked saag. Serve hot saag with a dollop of ghee and makkai ki roti.
Notes
Normally we use mustard greens and fenugreek leaves along with spinach to make this saag.Adding paneer is quite optional but I love adding them in my saag.