Heat three tablespoons butter with one teaspoon oil in a kadai.
Add bay leaves, cloves, cinnamon, red chillies and of the crushed coriander seeds.
Saute for a bit.
Add onion and stir-fry for thirty seconds and add ginger paste and garlic paste.
Cook for another thirty seconds
Take this mixture in a mixie jar.
Add the tomatoes, kaju-milk, haldi, red chilli powder .
Puree to a smooth paste.
Heat the remaining butter in a non-stick, cook the pureed mixture for two minutes.
Add paneer pieces and salt.
Add 1/2 to 1 cup of water.
Cook covered on low heat for five minutes.
Sprinkle kasoori methi and mix in lightly.
Remove from heat and mix in cream. Serve hot.
