2tablespoonsheavy cream(or coconut cream for a vegetarian option)
200-grams7 ounces paneer, diced (about a cup)
Salt to taste
Combine spinach, chillies, ginger, garlic and cashew nuts in a blender. Add 1/2 cup water and blend until smooth. If the spinach doesn’t fit in your blender, add half or a third of the spinach first and blend until smooth; then add the rest spinach and blend.
Heat olive oil over medium-low heat in a medium-size pot until warm. Add cinnamon, bay leaf and cardamom pods. Stir and cook for about a minute. Add minced garlic and onions. Cook and stir until the onions turn translucent, 3 to 5 minutes. Add tomatoes, coriander powder and salt. Stir to mix well, cover and cook until the tomatoes soften, 8 to 10 minutes.
Pour in the blended spinach mixture and add kasuri methi (if using). Stir to mix well. Cook over until boiling. Turn to medium-low heat, cover, simmer for 8-10 minutes. The gravy should turn brownish-green and cooked through, without a bitter taste.
Check for seasoning and add more salt if needed. Remove the pan from the heat. Stir in the cream and add paneer to the gravy. Mix gently without breaking the paneer.