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In a sauté pan, melt the ghee over medium-high heat.
Add the cardamom, cumin, powdered chillies, mustard seeds, and hing and sauté until the mustard seeds begin to pop, about 2 minutes.
Reduce the heat to medium, add the onion and sauté until translucent and light golden brown, about 5 to 7 minutes.
Add the ginger-garlic paste and serranos and sauté for 2 more minutes.
Add the arugula, kale, and spinach and sauté until the greens are wilted and the kale is tender, 4 to 5 minutes.
Remove from the heat and cool at room temperature for 5 minutes.
Transfer the greens to a food processor.
Add the cilantro and blend on medium speed until chunky but uniform.
Add the lemon juice and salt to taste and return to the sauté pan.
Set the pan over medium-low heat and gently stir in the paneer, being careful not to break it up.
Cook until the paneer and saag are heated through, 4 to 6 minutes.
To serve, spoon the saag and paneer into serving bowls, drizzle with melted ghee, and garnish with cilantro.
Serve with rice and chapatis.