Heat 1/2 cup water in a pan. Add tomatoes, cashews,garlic, ginger, cardamom and cloves

Simmer and cook until tomatoes have completely softened over low heat

Allow to cool completely and grind cooked tomatoes mix to smooth paste. Keep it aside

Heat 2 tbsp butter and oil in a pan. Add bay leaf and saute for few seconds

Add onions and saute until light brown

Add tomatoes cashew paste, green chilies,spice powders and salt. Mix well

Cook until mixture starts leaving sides of the pan. Add sugar and mix well

Add water and mix well. Bring to boil

Add in cubed Paneer and grated Paneer. Gently mix

Cook for 2 minutes. Add in crushed Kasuri Methi and mix well

Add 1 tbsp butter and cream. Mix well. Cook for 1 min. Switch off

Garnish top with coriander leaves and Ginger Julienne.

Serve hot with pulao or roti