Okay so no one got it right. I know it was tricky but that makes the fun worth.
Well the greens that I used is known as Molokhia (Jute Plant) that I got from an Arabic store. I used the frozen ones as fresh leaves are impossible to get in US.
Now, before you get too excited to get it, let me brief you about the taste and texture. This is the most slimy greens I have ever seen. The texture is viscous and gelatinous and is used mostly in soups with meat or chicken to give it a gumbo like texture.
Molokhia is a leafy, green, summer vegetable. A traditional dish in Egypt and Sudam, some people believe it originated among Egyptians during the time of the Pharaohs. Others believe that it was first prepared by ancient Jews. Molokhia is nutritious soup made from a type of greens, known as Molokhia or Jew's mallow (also called Nalta jute, Tussa jute, Corchorus olitorius), which is found throughout and in other Arab countries with the same climate as well as in Israel. Dried or frozen molokhia greens may be obtained from Middle Eastern stores worldwide.
Since I am a vegetarian I tried to make a sabji with jeera and garlic but was highly disappointed not with the taste but with the texture. And the white specks that you saw in the sabji is garlic and not paneer! sorry