Blanch Spinach by dumping them into HOT boiling water and keeping the dish covered for exactly one minute. Don’t forget to switch off the stove while blanching is in progress. When you blanch spinach it gets rid of that chalky aftertaste and so its highly recommended you don’t skip this step. After draining the water wash the spinach with cold water and squeeze it dry. Chop it up and keep aside.
Heat sesame oil and toss in paneer and garlic. Saute till the color changes on one side of the paneer. Add ginger and coriander with 1 or 2 tablespoons of dark soy sauce. Add spinach and whirl it around at high heat.
Do not add any salt as the soy sauce already has it.
Serve hot or cold. On a slice of bread or as a salad by itself.