Wash the spinach thoroughly under running water. Blanch the spinach in boiling water for 2-3 minutes until wilted, then transfer to ice water to stop cooking. Drain and blend into a smooth paste.

In a pan, heat 2 tablespoons of ghee over medium heat. Once hot, add the chopped onions and sauté until they turn golden brown (about 5-7 minutes).

Add 1 tablespoon of ginger-garlic paste to the onions and sauté for 1-2 minutes until the raw smell disappears.

Add the pureed tomatoes to the pan. Cook for 5-7 minutes until the mixture thickens and the oil starts to separate.

Add salt and garam masala to the tomato mixture according to taste, and mix well. Cook for an additional 2 minutes.

Now, add the spinach puree to the pan and mix thoroughly. Cook for about 5 minutes on low heat, stirring occasionally.

Cut the almond-based paneer into cubes and gently fold them into the spinach mixture. Cook for another 3-5 minutes, allowing the paneer to absorb the flavors.

Remove from heat and let it rest for a couple of minutes before serving. Serve hot with roti, naan, or rice.