Wash and drain spinach. Boil in minimal water till soft and bright. Drain, cool, grind with flour, ginger, garlic, chillies. Heat a heavy or nonstick pan, add seeds. When roasted add asafetida and ground spinach. Add all other ingredients, except paneer and lemon juice. Stir, cover and simmer for 3-4 minutes. Add paneer and lemon juice, stir gently. Simmer further for 2 minutes. Pour into serving dish. Serve hot with wheat flour phulkas, or steamed brown rice.