Melt ghee in a large skillet over medium-high heat. Cut paneer into ½-inch cubes and sauté in hot ghee until golden brown on each side. Turn the pieces of paneer carefully to avoid having scrambled paneer. Remove paneer from skillet, drain on a paper towel and set aside. Leave remaining ghee in skillet.
Add onions, garlic, and ginger to ghee in skillet. Cook, stirring constantly, until onions are tender. Place in blender container and blend to a paste-like consistency. Put back into skillet and stir in 1-2 tablespoons curry powder, to taste.
Add spinach to spice paste and gently heat over medium heat until hot. Stir in reserved paneer. Remove from heat and stir in yogurt. Serve over hot basmati rice.
Curry Powder Ingredients:
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon cardamom seeds
1 tablespoon whole black peppercorns
1 teaspoon fennel seeds
4 whole cloves
½ teaspoon mustard seeds
2 dried red chilies (omit for a milder curry powder)
1 tablespoon powdered turmeric
Curry Powder Instructions:
Add the spices (not the chilies) to a dry skillet and toast over medium heat until fragrant, but not browned.
Remove from heat and cool. Stir in the chilies, if using, broken in pieces, and seeds discarded. Place mixture in a coffee or spice grinder and blend until powdered.
Stir in turmeric.
Use immediately or store in a tightly covered jar for up to 1 month.