In a large kadhai/wok heat the oil and sauté the garlic until golden brown.
Add the onions and sauté until tender.
Add the spinach and cook on medium heat.
Stir regularly cook till the spinach settles down and the liquid boils.
Add the dill, coriander leaves and powder, pepper powder.
Stir well and reduce the heat so that the liquid bubbles gently.
Cook for another 10 more minutes until the liquid is absorbed and the spinach very tender.
At this stage I added the paneer that I had kept marinated in garlic and onion.
Stir well and cook stirring occasionally.
Switch off the gas and add the lemon juice. Mix well.
Serve with rice or naan. Personally I preferred it with this Afghan challow.