Heat a tablespoon of oil in a wok, add green chilli, bay leaves and cumin seeds in it and allow it to crackle.

Now add onion and salt in it and saute it till it becomes light brown in colour.

Then add ginger-garlic paste in it and saute it until it's raw smell is completely gone.

Now, add tomato and all dry spices except garam masala powder and almonds in it and cook it until tomato becomes soft and mushy.

Now switch off the flame and allow it to cool down and grind fine paste if it and keep it aside.

Heat another tablespoon of oil in another wok, then add 1/2 teaspoon dry fenugreek leaves and grinded paste in it and cook it for 5 minutes on medium flame.

Then add milk, water and salt (if needed) in it and cover it with lid and cook it for 10 minutes on low-medium flame.

Now add garam masala powder and paneer cubes in it and cook it for another 4-5 minutes and switch off the flame.