1. Take 6 cups of spinach and chop fine. 

2. In a pan, take 2 Tbsp of butter and 1 Tbsp of oil.

3. Add three bay leaves, two cardamoms, and a 2-inch cinnamon stick.

4. Add 1 1/2 cup diced onion and saute for 5 minutes or until it is mildly caramelized.

5. Add 2 Tbsp of ginger and garlic paste and saute for an additional minute.

6. Add 1 1 /2 cup of diced tomatoes and cook for 5 minutes or until it is soft and mushy.

7.  Now add the finely chopped spinach.

8. Add salt to taste, 1/2 tsp turmeric powder, 1 tsp of chili powder, 1 tsp of cumin powder, 1/2 tsp of garam masala powder, and 1 tsp of coriander powder.

9. Cook for 7 to 8 minutes or until the spinach is cooked well.

10. Add 1/4 cup of heavy cream, mix well with the Saag.

11. Add 1/4 cup of water and mix and simmer for 2 to 3 minutes and turn the stove off. Make sure to not cook much after adding the cream. 

12. Take 1 1/2 tsp of oil in a pan, and add 2 cups of paneer cubes.

13. Add 1/2 tsp of salt, 1/4 tsp of turmeric powder, and 1/2 tsp of chili powder to the paneer and saute.

14. Add the sauteed paneer to the pan. Mix paneer with the Saag and serve hot with rice or roti!