2 tablespoons olive oil, divided
1 onion, diced
6 cloves garlic, crushed
2 teaspoons ground coriander
2 teaspoons ground turmeric
2 teaspoons garam masala
2 teaspoons red pepper flakes
2 teaspoons curry powder
2 teaspoons ground cumin
1 teaspoon salt
2 (10 ounce) packages frozen chopped spinach, thawed and drained
3 tomatoes, diced
1 cup water
2 tablespoons grated fresh ginger root
2 cups cubed paneer
Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir onion in hot oil until slightly tender, about 5 minutes. Add garlic, coriander, turmeric, garam masala, red pepper flakes, curry powder, cumin, and salt; cook and stir until fragrant, about 1 minute.
Mix spinach, tomatoes, water, and ginger into onion mixture; simmer for 20 minutes. Remove from heat and cool slightly, about 5 minutes.
Transfer spinach mixture to a blender and blend until smooth. Set aside.
Heat remaining 1 tablespoon olive oil in the same skillet over medium heat; cook and stir paneer in hot oil until lightly browned, about 5 minutes. Stir in puréed spinach mixture and cook until heated through, 3 to 5 minutes.