Blanch spinach in hot water for a few minutes until wilted.
Once the spinach is blanched, transfer it from the hot water into a bowl of ice water. This will help retain the color.
Blend together the spinach, ginger, garlic, and green chilis.
Separately puree the tomato.
Heat a pan on medium-high. Add oil and let it heat up.
Add cumin to let it heat up a few seconds.
Add the pureed tomato. Stir to combine with cumin. Add the salt, turmeric, and red chili powder. Mix and allow the tomatoes to cook, stirring periodically to ensure even cooking.
Once the moisture from the tomato is gone, add in the blended spinach mixture.
Mix in the spinach, cover the pan, lower heat to low, and allow to cook through, about 15 minutes. Open the lid to stir periodically.
Once the spinach has cooked down, add in paneer, stir to mix, and simmer for 2-3 minutes or so to allow the paneer to absorb the palak flavor.
Add in lemon juice and garam masala. Stir to mix.
Add cilantro to garnish and enjoy!