Heat 2-3 tbsp oil in a thick-bottomed pan over medium heat. Add cumin seeds and asafetida, letting the cumin seeds crackle.

Add chopped onions and sauté until light brown.

Add ginger, garlic, and green chillies. Sauté for 1-2 minutes.

Add chopped tomatoes and some salt. Stir occasionally until tomatoes turn soft and mushy.

Mix in turmeric powder, coriander powder, and red chilli powder. Stir well.

When the oil starts separating, add the chopped spinach. Mix well.

Cover the pan and cook on low to medium heat, stirring occasionally, until the water from the spinach evaporates.

Add crumbled paneer and mix well. Adjust salt if needed.

Cook for 3-4 minutes on medium-low heat. Avoid overcooking to keep the paneer soft.

Add garam masala and lemon juice. Mix well.

Garnish with coriander leaves and serve hot.