Chop palak and add it to mixer along with green chili and 5 garlic pods.
Make a puree and keep aside.
In a pan, add oil, add bay leaves and fry onions.
When onions turn pink, add ginger garlic paste using 5 garlic pods and ginger.
Add tomatoes and stir. Close lid for 5 minutes.
Add garam masala and mix well.
Add paneer to the kadai, mix and sauté.
Then add the palak puree to the pan and simmer on low flame.
After sometime, colour of the palak gravy will change.
Garnish with crushed kasuri methi.
Add salt to taste and mix well.