Heat oil in sauce pan and saute chopped onion until light brown. Add cumin seed, cardamom, cinnamon, bay leaves, cloves, ginger, garlic, sliced tomatoes and black pepper. Saute about 30 seconds. Add chopped spinach and saute, stirring until it begins to change color. When it goes dark green, it means it is about half cooked and still remains crunchy. Add salt, cumin, turmeric, coriander powder, garam masala and mix well wth spinach while it is sautering. Add cream, tomato puree, cilantro and cubes of cheese. Cook it well stirring so it doesn't scorch. When cream boils, cook another 1 1/2 minutes over high heat.Note: This recipe is made with sag which is mustard leaves. Spinach can be substituted if sag is not available.