Step 1. Steam the spinach in a vessel and keep aside. I do not add water, just put spinach in a vessel and keep on low heat and cover. After 7 to 10 minutes it will wilt.
Step 2. Squash the garlic in a mortar -pestle, roughly. Don’t be tempted to chop the pieces.
Step 3. Heat oil in vessel. Add the garlic and turn the heat to low. Keep frying. It should be a light brown color. Be careful, not to burn this.
Step 4. Turn the heat to medium high, add onions and fry to a golden brown color. While browning, I add a dash of salt as this helps the onions to release some it’s water and speeds up the browning.
Step 5.While the onions are browning, grind the steamed spinach, ginger and chillies in a blender and keep aside.
Step 6.After the onions are lightly browned, add the pureed spinach, ginger and chilly mixture to it. Mix well.
Step 7.Add garam masala, turmeric, coriander powder, red chilly powder. Saute this for 5 to 10 minutes.
Step 8.Add tomatoes and tomato paste and fry for 5 minutes. Cover and let it cook for another 5 to 10 minutes.
Step 9.Fry well, and then add the paneer which is cut in small pieces. Cover for 5 minutes.
Step 10. Serve hot with “Chappati or Naan”.