Soak all the ingredients of ground spice mix in water and let it rest for 20-25 mins.
Clean and wash the spinach leaves and dip ( blanch) them in hot water for 10 mins. Drain the water and immediately pour cold water over the leaves. This will help in retaining the dark green color of Spinach.
This will help in retaining the dark green color of Spinach. Grind it finely and keep it in the fridge.
For the spinach gravy. Grind onions, garlic, chillies, ginger and ground spice mix together on high speed. Let the grinder run for some extra time to ensure smooth onion and spice paste.
Heat oil in a pan and fry the paste well. Add rest of the spices and fry till the oil separates. Put the spinach mixture into it and mix well. Stir on high for almost 2 mins and turn off the gas.
For the tomato gravy. Let tomatoes boil in water for 10 mins. Once done, peel of the skin and make puree. Heat butter in a pan and add tomato puree. Add salt, pepper and ketchup. Adjust the flavors.
Let it fry for almost 5 mins. Tomato gravy is ready!
For the paneer cubes. Cut into cubes and fry well in butter. Mix into spinach gravy and keep it aside.
Now, take a deep dish. Pour your spinach gravy into it. Pour tomato gravy upon it. Spread grated mozzarella all over it.
Bake for 7-8 mins at 150 degree celsius.Baked Spinach paneer is ready. Serve it with Hot butter tandoori rotis!