Sprinkle some salt over the chopped fenugreek leaves and leave aside for 10-15 minute. Rinse well under running water and drain. Heat 1 tsp. oil and saute the drained fenugreek leaves till dry. Keep aside.
Heat remaining oil and temper with bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Saute for a few seconds.
Add the onion and fry till light brown.
Now add the ginger-garlic paste, tomato paste and all the dry spices mixed with some water. Fry till the oil separates.
Add the sauteed fenugreek leaves, paneer cubes and milk.
Mix well. cover and simmer on a medium flame for 2-3 minutes.
Serve as a side dish with plain steamed rice, pulao, plain biryani, jeera rice, roti, paratha, kulcha, naan or just plain chapatti for a sumptuous meal.
