Dry roast the makhanas in a pan for few minutes and set aside.
In a pan, heat 1 tbsp of oil and add bay leaf, then add all cinnamon stick, cardamoms, pepper, cloves, cumin and roast them for 30 seconds.
then add chopped onions and fry them till they turn pink. Add garlic and ginger and cook them till the raw smell goes off. Then add the cashews and fry them too for a while. Switch off the flame and take this mixture out in a plate. Keep this mixture aside and let it cool down.

Heat the pan again and add the remaining oil. Once the oil is hot, add the tomatoes and little bit of salt, turmeric and cook the tomatoes till they are soft. Now add chilli powder and coriander powder also and cook for 5 minutes till the tomatoes are soft and well cooked along with the spices. Turn off the flame and take this mixture out too.

Now pour the onion and tomato mixtures in a blender and blend them to make a fine paste. Once the paste is ready, take a strainer and strain the mixture so that you get a silky gravy.

Heat the pan again and pour this gravy into the pan. Add Makhanas and 2-3 cups of water and let this gravy cook for 10 minutes. Once the gravy gets cooked for 10 minutes, add the cubed paneer pieces and cook for another 5 minutes.

Add the crushed Kasuri methi leaves and lastly add fresh cream or beaten curd and stir continuously while adding them.

Garnish with dry dry kasuri methi leaves and serve hot with Naan, Chappatis or Rice.