Heat ghee oil in a pan and add cumin, cinnamon, cloves, cardamom, bay leaf and pepper. Then add large pieces of onion and garlic. Allow to cook for two minutes.

Now add ginger-chili paste, cashew nuts and large tomato pieces, add 1/4 cup water, turmeric and salt to taste and let it cook till the tomatoes become soft. Then turn off the gas and let it cool completely.

Add the prepared mixture to the jar of the mixer to make its puree. Keep this puree on the side.

Heat ghee in a pan and add Kashmiri red chilli powder, coriander and prepared puree.

Now add pieces of Paneer, mix well and let it cook for two minutes.

Then add Kasuri methi and fresh cream and mix well.