Pre heat the oven to 400F. Place a small pan on the bottom with water.
Crack the eggs into the bowl and whisk in the milk, turmeric, and season with salt.
Peel the garlic and shallot. Thinly slice the garlic. Finely chop the shallot. If using whole spices, grind in a pestle and mortar.
Pre heat a non stick or cast iron pan on medium low heat. Melt the butter in the pan. Add the garlic and shallots. and sweat until fragrant. Add the paneer and saute for a minute. After, add the spinach and cover with a lid. Wilt until the spinach is a quarter of its original size. increase the pan to medium high. Pour in the eggs. Slowly move them around in the pan with a spatula. When the eggs just start to scramble place in the oven. Cook for 15 to 20 minutes.
When the eggs are fully cooked pull out the oven. With a spatula slowly release the eggs from the corners of the pan. Shake it a bit to release the eggs on the bottom. Slide onto a cutting board or plate to cool down. Slice and enjoy.
