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Tip the spinach into a saucepan and pour over the water. Bring to the boil and cook for 4–5 minutes until tender. Drain, reserving 50ml/2fl oz of the cooking water. Transfer the cooked spinach to a bowl.
Add the cornmeal to the cooked spinach, along with the reserved water. Blend to a smooth purée with a stick blender. Set aside.
Heat 2 teaspoons of the ghee or oil in pan over a medium heat, then fry the paneer chunks until evenly browned on all sides. Transfer to a plate and set aside.
In the same pan, heat the remaining ghee or oil, then add the cumin seeds. As soon as they begin to sizzle, add the ginger and garlic and cook for 1 minute. Add the onion and chillies and cook for another 7–8 minutes on a medium heat until the onions are softened.
Stir in the turmeric, garam masala and salt and cook for 1 minute more. Stir in the puréed spinach, lower the heat and cover the pan. Cook for another 4 minutes, then add the cooked paneer and cook for a further 2 minutes.
Serve hot with a flatbread or plain rice.