Heat oil and add cumin, when the cumin sizzles, add bay leaf, ginger and the garlic, and sauté until the ginger and garlic are lightly browned.
Add onions and sauté until a golden brown, then add tomatoes and stir-fry over medium heat.
When the oil separates from the mixture, add the salt, garam masala, powdered coriander seeds and the cayenne pepper and mix well.
Add 2 cups of pureed spinach and sauté for 2-3 minutes. Add paneer and stir, heating mixture for 2 minutes until warmed through. Serve hot with rice and naan.