Heat the ghee in the kadai pan; add the coriander, turmeric, chili and garam masala powders. Sautee the spices for a few moments.
Add the washed, chopped spinach, Mix well, cover and cook over low heat for about 10 minutes until spinach is wilted and cooked. Keep an eye on it so it doesn't burn. Add a few splashed of water if necessary.
Mix the yogurt and cream together. Mix into the spinach.
Mix in the chopped paneer.
Add the salt, pepper and jaggery (sugar) and mix well. Cook over low heat for a few more minutes.