Make the Paneer: Heat milk in a heavy-bottomed pot until boiling. Add lemon juice gradually while stirring until curds separate. Strain through cheesecloth, rinse with cold water, and press under heavy weight for 4 hours. Cut into 1-inch cubes.

Prepare Spinach: Wash spinach thoroughly, remove stems, and chop roughly. Set aside until ready to use.

Start the Curry Base: Melt 2 tablespoons ghee in a large pot over medium heat. Add onions, fenugreek seeds, cumin, coriander, salt, and pepper. Cook for 3 minutes until onions soften but don't brown.

Add Aromatics: Add garlic and ginger, cooking for 2 minutes until fragrant. Add tomatoes and chili, cooking for 3 minutes until softened.

Cook the Spinach: Add spinach in batches, allowing each addition to wilt before adding more. Add water and cook all spinach for 10 minutes, stirring occasionally.

Add Cream and Lemon: Stir in cream and lemon juice. Cook for 3 minutes, stirring gently to combine.

Create Texture: Remove half the spinach mixture and puree with an immersion blender. Return to pot and stir to combine for a textured sauce.

Fry the Paneer: Heat remaining ghee in a non-stick skillet over medium-high heat. Fry paneer cubes until golden brown on all sides, about 1-2 minutes per side.

Finish and Serve: Gently fold golden paneer into the spinach curry. Simmer for 2 minutes. Serve hot with basmati rice or naan bread.