Make paste, Heat butter in a pan
Add spices, ginger garlic and onion. Saute until onions are translucent
Add tomatoes and saute until tomatoes are tender. Allow to cool completely. Grind with cashews to a smooth paste
In same pan, melt butter. Roast bay leaf. add ground paste with Kashmiri chilli powder. saute until oil starts leaving the sides
Add salt, green chillies, sugar and water. Bring to boil. Cover and cook for 2-3 minutes
Directly add paneer to the gravy or slightly fry and then add them to curry
Now cover and cook for 3-4 minutes. Reserve 1 tbsp cream and add remaining to the curry
Add crushed kasuri methi and garam masala. Mix well. switch off
Garnish with fresh coriander leaves and 1 tbsp cream. Serve hot with roti or naan
