Bring a pot of water to boil, then blanch spinach for 30 seconds.
Dunk spinach in ice water to stop the cooking process.
Drain and transfer to food processor together with green chilli. Blend to puree.
In a pan, melt ghee and add cumin seeds to cook for 30 seconds.
Add onion, tomato, and bay leaf. Cook until soften.
Add garlic ginger paste and spice mix. Continue cooking until well blended.
Add spinach puree and mix to combine.
Season with salt to taste and add water to your desired consistency.
Allow to simmer on low heat for 5-6 minutes.
Then add the paneer or tofu and cook for another minute.
Garnish and serve.