Set a large skillet with a lid over medium heat.

Add 1 tablespoon of the olive oil to the skillet and let it heat for about 30 seconds.

Put the paneer cubes into the skillet in one layer. Sprinkle them lightly with salt.

Cook the paneer for 2 to 3 minutes, until the undersides are golden in spots.

Turn the paneer cubes with a spatula and cook for 2 minutes more, until a second side is lightly browned. Transfer the paneer to a plate.

Add the remaining 1 tablespoon olive oil to the same skillet.

Add the chopped onion to the skillet and cook for 4 to 5 minutes, stirring often, until it softens and starts to turn pale gold.

Add the sliced garlic and grated ginger to the skillet. Cook for 1 minute, stirring, until they smell fragrant and the garlic no longer looks raw.

Sprinkle the garam masala into the skillet and stir for 30 seconds so the spice mixture toasts in the oil.

Add the thawed, squeezed-dry spinach and the water to the skillet. Stir well to break up the spinach and coat it with the onion and spices.

Cook the spinach for 2 to 3 minutes, stirring a few times, until it is fully hot and looks evenly seasoned. Add the remaining 1 teaspoon kosher salt and stir again.

Use the back of a spoon to spread the spinach mixture into an even layer in the skillet. Make 4 shallow wells in the spinach for the eggs.