To toast the paneer, heat oil in a pan (ideally non stick) on a low/medium heat setting. Once hot add the paneer, cumin seeds and a pinch of salt. Allow the paneer to cook for 10-15 seconds until it is light golden in colour. Then turn over each piece and cook on the other side. (You want just a light golden skin on each piece). Remove from pan and keep aside.
In the same pan, heat up oil and butter/ghee. Once hot, add the nigella seeds, garlic & ginger. Keep mixing continuously on a medium heat until light golden in colour. (It won't take long - do not allow it to brown too much as it will burn and become bitter).
Now add the chopped tomato and pasata and cook for 2 minutes on a medium heat whilst mixing. Then add the salt and remaining spices.
Once you see the oil begin to release at the edge of the tomato paste, add the toastetoasted paneer pieces and green chilli and mix. Now begin to add the spinach a couple of handfuls at a time, mixing as you do it.
Once all the spinach is in the pan and has started to wilt, reduce to a low/medium heat and place a lid on top. Cook for 4-5 minutes, stirring halfway through. The spinach will start to release its water. Keep cooking until all water has evaporated and you have a dry dish where the palak and paneer pieces are both well combined. Taste for salt/chilli and adjust accordingly.
For the tempering, heat oil in a small pan. Then add the garlic slivers and dried fenugreek. Keep stirring and as soon as you see the garlic take on a light golden colour, turn off the heat. Drizzle over the paneer palak and serve with your favourite Indian breads.