Finely chop onion, garlic and remaining ginger.
1 Onion(Medium), Ginger(1" piece), 7-8 Garlic Cloves
Puree tomatoes with green chill and half of ginger piece around 1/2" in a blender and keep aside. You can also chop tomatoes, ginger and chillies very finely.
2 Tomatoes(Medium), 1-2 Green Chillies, Ginger(1" piece)
In a pan/kadhai heat oil, add bay leaf, dry red chilli and cumin seeds. When seeds crackles add garlic and ginger and sauté till garlic starts turning brown.
1 Bay Leaf, 1 Whole Dry Red Chilli, 2 tbsp Oil, 1 tsp Cumin Seeds
Add chopped onions and sauté till translucent.
Add tomato puree and 1/4 tsp of sugar/honey to cut the acidic factor of tomatoes and spinach.
1 tsp Sugar
Add garam masala powder and red chilli powder to onion-tomato masala and mix well.
1-2 tsp Garam Masala, 1 tsp Red Chilli Powder
Cook till masala thickens. Add spinach puree to masala and salt as per your taste, mix it well.
Add ¼ cup of water to it if your spinach puree is too thick and cook it for 1-2 minutes.
Once gravy starts to thicken, then add cubed paneer pieces and salt to it. Mix well.
200 gms Fresh Paneer, Salt to taste
Finally, add dry roasted dried fenugreek leaves(kasuri methi) to the gravy and mix well. Also, add 2-3 tbsp cream.
2 tbsp Cream, 1 tsp Kasuri Methi/Dried Fenugreek Leaves
Switch off the flame and keep it covered for a few minutes.
Add some butter/ghee tempered with whole red chilies and serve hot with chapatis, naan bread, parathas or rice (optional).
Butter for garnish
You can add more garlic in the tempering for a garlicky flavour.