cut the paneer into cubes and keep aside
heat 1 tbsp oil or ghee in a pan
add chopped onion, tomatoes, bayleaf, cardamoms and sugar
saute them on medium flame for a minute
add 1/4 cup water and bring the water to boil
to this add almonds, cashews and kashmiri red chilli powder and cook for 2-3 minutes
switch off the flame and let the mixture cool down to room tempreture
remove the bayleaf and grind the mixture to a smooth paste
heat 2 tbsp oil or ghee in a pan
add ginger-garlic paste and fry until the raw smell disappears
next add the prepared paste and cook for 4-5 minutes on medium flame
add kasuri methi, salt, garam masala, kitchen king masala, cream, yogurt and stir well
add water as required and simmer the gravy for 4-5 minutes
next add the paneer and let the gravy simmer for another 2-3 minutes
serve with roti, paratha, naan or any indian flat breads
