Heat 2 tablespoons of oil in a non-stick pan.

Add paneer cubes and shallow fry until golden brown on all sides.

Drain paneer on a kitchen towel to remove excess oil and set aside.

In the same pan, add turmeric powder and dry red chilies. Cook for 30 seconds.

Add chopped onions and sauté until lightly browned.

Add minced garlic and ginger, and fry for 1 minute.

Add pureed spinach and cook on low heat for 15 minutes.

Add chopped tomatoes, yogurt, soy sauce, and black pepper powder. Mix well.

Cook for 6-8 minutes, adding water if necessary to prevent sticking.

Add fried paneer and cook for another 5 minutes.

Remove from heat and serve hot.