Preparation For Paneer:

In a deep pan boil milk and add yogurt and lime juice. Stir well. let it boil for 5 minutes. Paneer will separate. Drain off all the water. Transfer the paneer in a cloth of about 1' size, and spread it in a thick layer (0.5 cm thick) at the center of the cloth. Cover it with the remaining portion of the cloth. Put a weight on it for about 4-5 hours or leave it overnight.
Take the paneer cake out and cut it into pieces of size 1cmx1.5 cm, 0.5 cm thick.

For Vegetable:

Wash spinach and remove thicker stems.
In a deep skillet put spinach, carrot, cucumber, green chilies, 1 tomato, and ginger. Add 1 cup water and cover. Heat the skillet on medium heat until the spinach become soft, about 5 minutes.
Remove the skillet from burner and let it cool. Drain all the water and keep it separately. Transfer all the contents of the skillet in a blender and blend to make a paste.
Put skillet on medium heat. Add oil when the skillet is warm. When the oil gets heated, add chopped onion and cook till they turn light brown. Add peas, tomato and the water of step 3; and cook for 2 minutes. Add all the spices and cook for 5 minutes. Add the blended spinach, stir and cook for 5 minutes.
Add paneer pieces and mix.
Serve with roti, naan, bread or use as a filling in sandwich.