Remove the stems from the spinach, wash thoroughly, and clean well.

In a deep pan, bring water to a boil. Add 1/2 teaspoon sugar, then add the tomatoes, ginger, and green chilies. Cover and cook for 2 minutes. Turn off the heat and add the cleaned spinach to the hot water. Let it sit for 2 minutes.

Remove the tomatoes, green chilies, and ginger. Take out the spinach as well. Once slightly cooled, blend the tomatoes, chilies, and ginger into a paste. Separately, blend the spinach into a paste.

Cut the paneer into thick cubes. Add a pinch of turmeric powder, 1/4 teaspoon red chili powder, a pinch of garam masala, 1/2 teaspoon dried fenugreek leaves, salt, and 1 teaspoon mustard oil. Mix well and cover for 10 minutes.

Heat a grill pan and add a little butter. Grill the paneer cubes until golden.

In a deep pan, heat 2 teaspoons oil and 1 teaspoon butter. Once hot, add cumin seeds and bay leaf. Sauté for 30 seconds, then add 1 teaspoon chickpea flour and roast until golden.

Turn off the heat, add 1 teaspoon butter, and mix into the spinach gravy. You can add the grilled paneer at this stage, but I prefer to assemble the spinach and paneer while serving.