Roast peanuts and dried coconut in oil until aromatic. Let them cool down.

Add garlic, ginger, green chilies, onion, tomatoes, spinach, mint leaves, coriander leaves, and salt to the oil. Mix well and cover to cook until soft.

Once softened, transfer the mixture to a plate and let it cool. Grind all the ingredients together into a smooth paste using a mixer jar.

Heat oil in a pan and add cumin seeds and whole garam masalas (cinnamon stick, bay leaf, dried red chilies, green cardamom, black cardamom, and cloves).

Add the ground masala paste to the pan and mix well. Add salt, chili powder, coriander powder, cumin powder, black pepper powder, turmeric powder, and garam masala. Mix thoroughly.

Add a little water to adjust the consistency. Then add yogurt, cream, and dried fenugreek leaves (kasuri methi). Cook for 8-10 minutes.

Finally, add paneer cubes to the gravy. Cover and cook for another 5-6 minutes.