Make a paste with green tomatoes, onions, cashews, green chili, and ginger.

Heat oil in a kadai. Add cumin, mustard seeds, and bay leaf.

Add red chili, turmeric, coriander powder, and kasuri methi. Stir briefly.

Add the paste. Cook on low flame, stirring, until oil separates.

Add malai and milk. Stir and cook until reduced by half.

Add water, salt, and kadai paneer masala. Mix well.

Add paneer cubes. Simmer for 3 minutes.

Garnish with coriander leaves and serve hot.