Thoroughly wash the Spinach, Mustard Greens and Fenugreek Leaves; bring a pot of Water to a boil, add a pinch of Salt and blanch the greens for 2–3 minutes until wilted, then plunge them into cold water, drain and puree coarsely in a blender.
Cut the Paneer into bite-sized cubes and lightly pan-fry them in a little Oil until the edges are golden; transfer to a plate and set aside.
Heat a tablespoon of Ghee in a heavy skillet, add a teaspoon of Cumin Seeds and let them sizzle until aromatic.
Add finely chopped Onion and sauté until translucent, then stir in minced Garlic, grated Ginger and chopped Green Chilies; cook for 1–2 minutes until fragrant.
Sprinkle in Ground Coriander, Turmeric Powder and Kashmiri Red Chili Powder and cook for about 30 seconds to wake up the spices.
Add a tablespoon of Makki Ka Atta to the pan and roast briefly to remove the raw taste, then stir in the pureed greens; season to taste with Salt and simmer for 5–7 minutes, adding a little Water if the mixture is too thick.
Gently fold the fried Paneer into the simmering saag and cook for another 2–3 minutes so the paneer soaks up the flavors.
Finish with a pinch of Garam Masala, a sprinkle of crushed Kasuri Methi, a final drizzle of Ghee and a squeeze of Lemon Juice to brighten the dish.
Taste and adjust seasoning, then serve hot with makki ki roti, naan or steamed rice.
