Heat 1 tbsp ghee or butter in a pan and lightly fry the paneer cubes. If using frozen paneer, make sure to completely defrost before this step.
and use that. Set aside to drain on kitchen napkins.
Add the remaining 1 tbsp ghee to the same pan and add the whole spices - bay leaf, cinnamon, cloves, and cardamom.
Fry on low flame until fragrant (about 10 seconds) and add the ginger garlic paste. Saute for a few seconds longer and add the pureed tomatoes and chilli powder.
Cook it down a bit, stirring frequently. Add salt.
When the tomato mixture has thickened a bit, add the kasuri methi (dried fenugreek leaves). Turn off the heat.
Add the cooked rice and paneer cubes. Mix gently to combine and keep closed for an hour or so for the flavours to get friendly.
Serve warm with a cooling raita and vegetable curry of choice.