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Heat oil in a pan and add mustard seeds and black cardamom.
Add garam masala, chilli powder, turmeric, and curry paste.
Add garlic, ginger, chopped onion, curry leaves, and green chillies.
Add chickpeas, spinach, and cherry tomatoes. Cook until soft.
For the onion puree, blend onion, salt, water, and bay leaves.
For the pasatta, dissolve the vegetable stock cube in hot water. Add tomato puree.
Serve the paneer bhuna curry with the onion puree and pasatta.
Garnish with coriander and paneer cheese.