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Add the spinach and fenugreek to boiling water and cook for 2-3 minutes.
Drain well, squeezing out as much liquid as possible before chopping the spinach finely.
Add the ghee to a pan and fry the paneer cubes until lightly browned then remove from pan.
Add in the onions, garlic and ginger to the ghee and cook on medium heat, stirring and cooking until wilted and translucent.
Add in the spinach, cumin, garam masala, turmeric, cayenne pepper, kosher salt and coconut milk along with the browned paneer.
Cook uncovered for 10-15 minutes or until the coconut milk has cooked down resulting in a thick green spinach sauce.