Blanch the spinach in a vessel full of boiling water for 2 to 3 minutes.
Drain, refresh with cold water and keep aside to cool for sometime.
Blend spinach in a mixer to a smooth purée and keep aside.
Heat the oil in a pan, add bay leaves and black cardamom, add onions and sauté on a medium flame till they turn translucent.
Add the garlic, ginger, green chillies and sauté on a medium flame for 1 to 2 minutes.
Add the tomato pulp and methi leaves and sauté till the mixture is cooked and leaves oil, while stirring continuously.
Add the spinach purée, mix well and cook on a medium flame for 2 minutes.
Add the salt and fresh cream and mix well.
Add the paneer and garam masala and mix lightly and gently and cook on a medium flame for another 1 to 2 minutes.
Do the plating and serve hot with chapati, naan, lachha paranthas or rice.
