Chop tomatoes roughly. In a bowl add chopped tomatoes, cashew (7 to 8), almond (7 to 8), black cardamom, green cardamom, cinnamon, clove, ginger, garlic and a cup of water. Keep that bowl on the gas and allow it boil properly. Let it cook properly and reduce the water. When done, keep aside and let it cool down. Make a smooth paste out of it.
Peel and chop onions. In a kadai add oil and ghee and let it heat properly. Then add zeera and bay leaves. Let the zeera turn brown, add chopped onion. Saute the onion upto golden brown. Now add the above paste and half cup of milk.
Saute or bhuno it up to the oil separates from the side. Now add salt, sugar, haldi, red chili powder, green chilies and half cup of water. Saute it properly.
When water evaporates add paneer to the masala and again some water and cover. Let it reduce it a bit and add cream and garam masala and switch off the gas.
In another kadai dry roast cashew and almond. Then let it cool down and chop.
Transfer into a serving bowl and garnish chopped mint and chopped nuts. It can be served with rice, Puri or paratha.
