In a Pan take the Methi (Fenugreek) leaves and Palak(spinach), pour 2 cups water, add 1/4 tsp salt and bring it to a boil. Put off the flame as soon as the water starts boiling. Cover the pan and let the greens stay in it for 10 minutes. After 10 mins, save a little of the soaked water, and drain the rest. Put the blanched leaves in another bowl, and pour ice cold water over them. Let the leaves cool completely.

Now drain all the water from the leaves, and put them in a blender,along with the green chillies, and blend to smooth but not very fine puree. Pour oil to the same pan and heat. Cube the Paneer, and fry them until you get a nice golden colour. Remove and drain on absorbent paper.

Now to the same oil(add more if required), add the Bay leaf, Cumin seeds, Cloves,Black cardamom, Cardamom,and fry for 30 seconds. Add the Garlic, followed by Onions and saute.

When the onions start turning brown, add all the spice powders- dry ginger powder, cumin powder, fennel powder, and sugar, and fry it in the oil.

Now add the Methi-palak puree to the sauteed onions and mix well. Add salt, the reserved water from the blanch(about 1/2 cup), and the Paneer pieces. Cover and cook for 5-6 minutes on low flame. Add red chilli powder(optional), if using.

Open the lid,and give the mixture a good stir. add the cream,and the Garam masala powder, simmer for 2  minutes more,and switch off the flame. Garnish with some Kasoori Methi. Serve hot with Phulkas, Parathas,or Rice.