Start off by sauteeing the cubed paneer in little oil over medium heat in a large saupan until golden brown and then set aside on paper towels.

Heat four tablespoons of ghee or oil in a large saucepan over medium heat and add the cumin seeds, coriander seeds, black peppercorns, and cinnamon sticks.

When the seeds begin to crackle and pop, add the curry leaves.

As soon as the curry leaves start curling, add the shallots.

Fry the shallots until they start showing signs of translucency, and add the garlic, ginger, and red chilis.

Look for signs of the shallots browning and add the chili powder, coriander powder, turmeric, grated or desiccated coconut, and half a teaspoon of salt. Mix well.

Once the aromatics begin giving off a prominent toasted aroma, turn the heat to high and add the rhubarb. Saute for two minutes.

Add the spinach and saute for a further two minutes or until the spinach wilts.

Mix in the tomato paste and three tablespoons of lemon juice while constantly stirring to ensure that it does not stick.

Stir in the vegetable bullion liquid and bring to a boil.

Now that the curry is boiling reduce the heat to low and add the cubes of fried paneer. Stir in the garam masala.

Cook uncovered while infrequently stirring for eight to ten minutes, or until the curry reaches a thick consistency.

Season according to taste with extra salt and lemon juice as needed.

Remove the cinnamon sticks, blend in the chopped cilantro and serve immediately.