Once the greens have cooled, add them to a blender with about ¼ cup of water (or however much is needed for it to blend smooth).
Cut the paneer into ¼ or ½ in thick rectangles. Poke a couple small holes in each piece.
Melt ghee in pan over medium heat. Once hot, add paneer and cook for roughly 2 minutes on each side or until golden brown. Remove from pan and sprinkle with salt.
Add ghee to pan over medium heat and once melted, add cumin seeds. Once they start to pop, add the chopped onion. Once translucent, add ginger, serrano, and garlic and couple for 2 minutes or until fragrant.
Next add chopped tomato and cook for another 2 minutes. Add about 2 tb of water. Allow to simmer so the onion and tomato make a gravy.
Next, stir in all the spices- turmeric, red chili powder, garam masala, salt, and coriander.
Add the paneer and allow to simmer for 2 - 3 minutes so paneer can soak up some flavor. Turn off the heat and add cream.
Serve hot with roti, naan, or basmati rice.