Heat 2 tsp oil in a saute pan, add the spinach and green chilies. Cook till the greens are wilted, about 3~4 minutes. Remove from the pan and let cool, then grind to a smooth paste.
Wipe the pan clean with a tissue, heat 2 tbsp oil. Add cumin seeds and once the seeds start to splutter, add the chopped onions. Cook till the onions are lightly browned around the edges.
Stir in the ginger-garlic paste and cook for 1~2 minutes.
Add the tomato puree, cover and cook till the oil starts to float around the edges.
Slowly add the spinach puree, red chili powder and salt. Mix well and cook covered till the flavors mingle. Add a little bit water if the mixture is too thick.
Add the paneer and garam masala. Mix well and cook for 3~4 minutes to heat paneer through. Serve hot with roti, naan, kulcha and fried rice.