Method:
Remove stalks of the spinach leaves. Wash very well and cut finely. Add water and salt and cook for 10 minutes. Drain excess liquid. Beat with a wooden beater or blend in a liquidizer to form a puree. Add the Nanak Paneer cubes to the puree and mix well. Add maize flour slowly and cook for 10 minutes. (This acts as thickening agent.) In a separate pan, heat Nanak Ghee and brown the ginger and onion. Add chilli powder and the Nanak Paneer/ Spinach mixture and stir well. Cook for a few minutes more. 

Note:
Garnish with juliennes of fresh ginger, tomato pieces, and fresh cream. Serve with fresh green salad and naan.