Cut paneer into cubes and keep aside

Heat 1 tbsp oil or ghee in a pan. add chopped onion, tomatoes, bayleaf, cardamoms and sugar.

Saute them on medium flame for a minute.

Add 1/4 cup water and bring the water to boil.

To this add almonds, cashews and kashmiri red chilli powder and cook for 2-3 minutes.

Switch off the flame and let the mixture cool down to room tempreture.

Remove the bayleaf and grind the mixture to a smooth paste.

Heat 2 tbsp oil or ghee in a pan.

Add ginger-garlic paste and fry until the raw smell disappears.

Next add the prepared paste and cook for 4-5 minutes on medium flame.

Add kasuri methi, salt, garam masala, kitchen king masala, cream, yogurt and stir well.

Add water as required and simmer the gravy for 4-5 minutes.

Next add the paneer and let the gravy simmer for another 2-3 minutes.

Serve with roti, paratha, naan or any indian flat breads.