Boil 3 cups water and add 1/4 tsp salt to it. Add the washed spinach/palak to this & cover with a lid and let this sit in water for 2-3 minutes.

Drain this.immediately put this in the remaining 3 cups water and add the ice cubes to it.this will help to preserve the green color of the spinach.let it remain for a minute or two.

Drain this & purée in a blender.

Meanwhile heat a pan and splutter the cumin seeds in hot oil/ butter.add the bay leaf.add the onions and saute till it starts to brown. Add the ginger,garlic and green  chillI paste to this and saute.

When the raw smell of the ginger-garlic vanishes add the chopped tomatoes and saute till they soften.

When the oil separates add the turmeric,chilli and astafoeda and saute till oil separates.

Add the palak purée & enough water (1/2 cup) to this.simmer for 5 minutes so that the palak is cooked & gravy thickens.now add the garamasala and the paneer cubes to this & cook for 2-3 minutes on medium heat till  paneer softens.

Add the cream and stir till it's well incorporated.