Drain excess water from spinach and place in a blender with sour cream. Use excess water as needed, just to make sure spinach is pureed. Set aside.
If paneer is not cubed (most of the time it's a block), cut into ½ inch cubes and set aside.
Place oil in a skillet with all spices and tomato puree. Cook on low until aromatic, about 2 minutes.
Once you have heated all your spices, increase the heat to medium, add your spinach, and at least one cup of water.
Once your mixture is heated, add your paneer cubes and turn the heat to low. After 5 minutes the mixture should be completely heated and you can turn the heat off, but I prefer to cook mine for about 15 minutes to really meld the flavors together.