Blanch the spinach in boiling water for 2-3 minutes, then cool and blend into a smooth paste.
Heat oil or ghee in a pan and add cumin seeds.
Once they crackle, add chopped onions and sauté until golden.
Stir in ginger-garlic paste and green chilies, cooking for another minute.
Add the pureed tomatoes and cook until the oil separates.
Mix in the spinach paste and season with salt.
Add garam masala and cook for 5 minutes.
Cube the paneer and gently fold it into the spinach mixture.
Cook for an additional 5 minutes to let the flavors meld.
Garnish with fresh coriander leaves before serving.