Dice paneer in bite size pieces, add salt, ghee and a teaspoon of the Garam Masala. Mix, cover and set aside.
In a large pan, sauté onions, dried chilies, garlic and ginger with ghee.
Once the onions start getting golden, add the rest of the spices. Sauté for a few minutes and add the drained diced fire roasted tomatoes.
Cover and let the sauce cook for a few minutes while working on the paneer.
In another small pan, sear the paneer on both sides. They are ready when they develop an golden crust. Do not over cook.
Remove paneer from pan and set aside.
Add the diced vegetables to the tomato sauce. It will be dry, but the vegetables will release their juices. Combine well and cover to cook for 5minutes.
Once vegetables are cooked in the sauce, add seared paneer and combine well.
Add fresh baby spinach on top, cover and turn the heat to low. The steam will cook the spinach.
It is ready when the spinach is wilted, but remains with a bright green color.
Mix well and serve immediately.