Combine all the ingredients along with 1½ cups of water in a deep kadhai and boil on a high flame for 10 to 15 minutes or till the tomatoes are soft, while stirring occasionally.

Cool and blend in a mixer to a smooth mixture. Keep aside.

Heat the butter in a deep kadhai, add the garlic paste and sauté on a medium flame for a few seconds.

Add the cinnamon, cloves, cardamom and bay leaves and sauté on a medium flame for a few more seconds.

Add the dried fenugreek leaves, garam masala, tomato purée, prepared gravy and salt, mix gently and cook on a medium flame for another 2 to 3 minutes, while stirring continuously.

Add the curds, mix well and cook on a medium flame for 1 more minute.

Add the sugar, ¼ cup of water, paneer and cream, mix well and cook on a medium flame for another 2 minutes.

Serve hot garnished with fresh cream.