Heat oil in a pan and stir fry the paneer till light golden in colour. Drain and keep aside.
Temper the same oil with cumin seeds, red chilies and asafoetida. Saute for a few seconds.
Add the onion and garlic. Continue to saute till light brown. Add the chopped greens and all the dry spices.
Give it a stir and cook, covered on a low flame till dry. When done, add the fried paneer and pomegranate pearls. Give it a toss and serve with rice or chapati.
