Paneer can be cubed and seared in a nonstick pan to help hold it together if it is soft and crumbly, especially if it is home made.

Pour 1 tbsp of vegetable oil in a heavy pan. Add 1 tsp garam masala, 1 tsp coriander powder, 1/2 tsp turmeric, and 1/2 tsp chili powder, and cook until fragrant being careful not to burn the seasoning. Dice one medium onion and sweat in the pan. Add 4 garlic cloves, minced, and one tablespoon of grated ginger (about an inch). Add 1 cup of canned tomatoes, or diced fresh tomatoes. Add the bay leaf and cook until the tomatoes break down. Set aside the bay leaf, and blend the gravy until smooth. Add the gravy back to the pan and add 1 tbsp of heavy cream. Add the cubed paneer and some chopped cilantro and mix thoroughly and serve.