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Heat the oil or ghee in a pan and add the cumin seeds, frying them until they release their aroma.
Add the chopped onion and sauté until it turns golden brown.
Stir in the garlic and ginger, cooking for about a minute.
Reduce the heat and incorporate the spices: coriander powder, cumin powder, turmeric powder, chilli powder, and garam masala, taking care not to let them burn.
If needed, add a splash of water to prevent burning, then mix in the tomato paste and stir well.
Prior to starting the curry, boil the spinach and blend it until smooth.
Season the mixture with salt and add the green chillies and prawns, cooking just until the prawns are fully cooked.
Thoroughly mix in the blended spinach and sprinkle in the dried fenugreek leaves.
Avoid adding any water; the final mixture should be somewhat dry.
Garnish with dried chillies before serving.