Heat a pan with 2 tsb spoon butter and 1 tsb spoon oil and fry the bay leaves. Then add ginger garlic paste and green chillies. Once they turn golden color fry the onions well with some salt. Then add the tomatoes. Let them get cooked and fried till becoming pulpy. Allow them to cool well. Take out the bay leaves.
Add the rest of the stuff with soaked cashews into the blender. Grind them to smooth paste and keep aside.
Now heat the pan with the rest of the oil and butter. Sauté it with cumin seeds and add the spices. (Clove, cinnamon and cardamom)
Then add all the powders in to it and fry well. Transfer the ground paste to it and keep stirring. Add required salt and keep stirring till the oil separates
Add the paneer cubes and mix well. Pour half cup of water and stir. Once the gravy and Paneer get blended well add kasuri methi leaves and coriander leaves.
Fresh cream could be added while serving to make it further richer.
By Ria Samuel