Heat ghee in a pan and add sahi jeera. Add bay leaves, cinnamon, cloves, & cardamom. Fry them until sahi jeera cracks. Add onions and saute them well.Once the onions becomes transparent, add the tomatoes along with turmeric powder, red chilli powder, garam masala powder and salt .Fry the tomatoes until it becomes mushy and soft.
Once the tomatoes becomes mushy and soft, add the palak puree along with sugar. Mix everything together. Add ½ cup of water and cook the gravy for five minutes until the palak slightly changes it colour.
Once the raw smell of palak leaves, add kasuri methi and give a quick stir. Then add fresh cream to the boiling gravy. Mix well and cook the gravy for 2 minutes in low medium flame.
Now add the fried paneer pieces to the gravy and mix slowly. Boil the gravy in medium low flame for three minutes. Switch off the flame once done.