Heat oil in a pan, roast the cashew nuts until brown and keep aside.
Add bay leaf, cloves, cinamon,cumin seeds and sauté for a minute.
Add chopped onions, salt and sauté until soft.
Put ginger garlic paste and fry until the raw flavor is gone
Later, add turmeric powder, red chili powder, coriander powder and mix well.
Add tomato puree, green peas, mix well and cook until the oil oozes out.
Put the paneer pieces, mix well with the gravy and sprinkle half of the garam masala on the paneer pieces.
Cover and cook for 3-5 minutes so the paneer pieces could absorb all the flavors.
Open the lid, add milk, cream, some water and mix well.
Add Kasuri methi, remaining garam masala, mix well and cook until the gravy thickens.
Finally, add some butter, roasted cashew nuts, coriander leaves and turn off the flame.
Serve with hot chapatti or naan.
