First fry the paneer. Add 2 tablespoons of ghee to a large pot and heat it over medium/high heat.

When the ghee is melted and fragrant. Add the paneer cubes to the pot and brown the paneer on each side for 2-3 minutes or until golden brown. Remove from heat. Set aside. 

In the same pot, add another tablespoon of ghee. 

When the ghee is melted and fragrant add the onions, ginger, garlic, tomatoes, green chillies, cumin, turmeric, and garam masala. Sauté for 5 minutes, or until the vegetables begin to soften.

Add the spinach and season with salt to taste. Add a splash of water, cover, and simmer for 3 minutes.

Remove from the heat and allow the spinach to cool, to preserve the bright green color of the spinach.

Once cooled, transfer the mixture to a blender and puree until smooth.

In a sauté pan over medium heat, add 1 tablespoon of ghee, cumin seeds, cinnamon stick and bay leaf and sauté for a few minutes, until lightly toasted. 

Stir in the blended Palak mixture, and the cubed paneer.

Bring to a brief simmer to warm through. Adjust the seasoning as needed.

Transfer to a serving dish and garnish with a drizzle of heavy cream.

Serve with a selection of naan, paratha, or roti bread, basmati or jeera rice, papadums and a selection of pickles and chutney.