First time I tried to make saag paneer on my own it was a bombast of ginger and I had to throw it out. In that case the balance is tricky, as good saag panaeers are pretty gingery.
Next time, I just used another recipe..
You might consider using what many do when there is too much of something, depending on the dish, that is, add potatoes. I'd guess rice might help as well.
In the meantime, welcome to a2k.