Rinse and roughly chop the spinach leaves

Add them to a saucepan fill upto 1/2 in water

Cover and blanch the leaves over high heat for 5 minutes

Take them off water immediately after blanching in a colander

Wash them under running cold water and place them in a bowl

Blend the leaves with onions and tomatoes and keep aside in a bowl

Heat ghee in a wok

Add and sauté the panner till golden brown over Low heat and take them off heat and keep aside

Add the cumin seeds, Bay leaf,green chillies, ginger and garlic,cloves and cardamom in the wok

Wait till the seeds splutter and garlic brown

Next add and sauté the spinach paste for 2-3 minutes covered

Add the dry spices except garam masala powder and let it cook till oil separates

Once the oil separates, add the sautéed paneer cubes and salt

Mix well and add some water to cook the gravy to desired consistency

Cook covered for about 3-5 minutes stirring intermittently

Once done, finish off by mixing garam masala powder and fresh creme

Mix and take off heat

Serve warm with any Indian flat breads, garnished with some more creme,if desired