Heat about a tablespoon of oil in a non-stick pan, and fry the paneer pieces in batches till lightly browned on all sides. Remove from heat and keep aside.
Heat the remaining oil in the same pan and add in cumi seeds. Once they start to sizzle, add in the onions, ginger and garlic.
Fry the onions, ginger and garlic paste till fragrant and lightly browned. Add in the spices, salt and tomato paste, and fry for a few seconds till mixed well.
Mix in chopped tomatoes and cook till it begins to soften and pulp.
Slowly stir in the spinach puree and cook covered on low heat for 4-5 minutes till it starts to bubble. Add in the beaten yogurt, stirring well to blend in.
Add in the fried paneer pieces and let it cook for another 4-5 minutes, stirring occasionally, till the sauce start to bubble. Add in some water if you’d like a thinner consistency. and let it come to a quick boil.
Serve warm over some rice or with a side of warm Naan.
If using fresh spinach, then give it a quick steam before pureeing it.