Clean and wash the greens thoroughly under running water.
Heat water in a large pot.
When the water comes to a boil, add 2 tbsp of salt and 1 tsp sugar to it.
Add the washed greens and cook for 2 minutes.
Remove from heat.
Drain the water and run the greens under cold water.
Blend the greens in a blender to make a coarse paste.
For the gravy
Heat mustard oil in a pan.
Add paneer cubes on the pan and fry them until they are slightly browned.
Remove and keep aside.
In the same oil, add cloves, black peppercorn, black cardamom and cinnamon and fry for 20 seconds.
Add sliced onion and fry till golden brown.
Add tomato puree and yogurt and cook for another minute.
Now add coriander powder, turmeric powder, red chilli powder, roasted cumin powder and salt to taste.
Add little water and fry for 2-3 minutes.
Add the pureed greens and cook for 30-40 seconds.
Drizzle ghee on top and cook for another minute.
Add lemon juice, garam masala powder and fried paneer cubes and mix well.
Garnish with golden fried onions.
Serve hot with rice or phulka.
Adding a little baking soda or sugar in the water while cooking the greens helps in retaining their green color.Cool the greens before pureeing them.Do not overcook the greens once you add the puree in the masala.