Start by heating up a pan, add a tablespoon of oil. To the hot oil, add the cumin seeds. Let them splutter, then add bayleaf, grated ginger, chopped garlic and green chili. Stir well.
Once slightly cooked, add one roughly chopped onion and stir. Add lil bit of salt and cook till it goes pink. Add the chopped tomatoes and cook till they are mushy.
Switch off the flame and let the pan cool a little bit. Then add in the smooth yogurt and stir well for about a minute. Time for the spices – ¼ tsp turmeric, ½ tsp coriander powder, ½ tsp cumin powder, ½ tsp red chili powder and then grate in some nutmeg.
Start the flame in low, and stir well and cook until starts getting a simmer. If the mixture seems dry 2-3 more tbsp. yogurt can be added. Add the sugar and mix well, then comes in the chopped spinach.
Keep stirring and cook till the volume reduces, and the spinach is slightly wilted. After the volume is reduced, cook for another minute. Switch off the flame, add the coriander mix and make a paste out of it.
Heat up a pan, add the paste and get it to a simmer. Add more salt if required, also add the 2 tbsp cream. Mix well.
Grate about 25-30 grams of paneer straight in the pan, and chop rest. Mix well, and Serve Hot! Enjoy