Place the garlic, chiles and ginger (and almonds/cashews, if using) in a food processor with 3 tablespoons of water. Purée until a paste forms, scraping down the sides of the bowl as needed. Set paste aside until ready to use.

Coarsely grate the tomatoes on a box grater set directly on your cutting board. Discard the skins and set the grated tomatoes aside until ready to use.

Fill a medium bowl with ice and cold water. Bring a medium saucepan of water to a boil. Add the spinach and cook until wilted, 1 minute. Drain, then transfer the spinach to the bowl of ice water until cold, about 5 minutes. Drain, discarding the water and ice cubes.

Transfer the spinach to a food processor or blender along with 1/4 cup of water and purée until smooth. Set aside until ready to use.

Heat the ghee in a medium saucepan over medium-high. Add the cumin seeds and cook until they start to pop, about 30 seconds, then add the bay leaf and onion and cook until the onion is soft and golden, 8 to 10 minutes. Stir in the reserved garlic-ginger paste and cook until fragrant, 1 to 2 minutes.

Add the grated tomatoes and cook until soft, 4 to 5 minutes, then stir in the garam masala and chile powder. Cook until fragrant, about 1 minute. Stir in the reserved spinach purée, the fenugreek leaves and 1/2 cup water. Decrease the heat so the mixture is at slow simmer and cook for 5 minutes, stirring occasionally.

Add the paneer and 2 tablespoon cream and stir until the paneer has warmed through, about 3 minutes. (Take care not to heat the paneer too long in the sauce or it will become chewy.) Season with salt. Transfer to a serving dish and drizzle with more cream. Serve with naan and rice.