To make curry paste

• Heat oil  in a non-stick wok, add bay leaf, cinnamon, peppercorns, cloves and whole dry red chilies.
• Add green cardamom, mix and sauté till it becomes fragrant.
• To this add onions and a pinch of salt, mix well and cook for 1-2 minutes.
• Cook till onions become translucent and turns to  light golden brown color.
• After that mix ginger-garlic-green chilis and sauté for 1-2 minutes or till the raw smells goes away.
• Next add chopped tomatoes and cashews. Saute well and switch off the flame.
• Cool it and blend everything with a glass of water to make paste. Sieve it and keep it aside for later use.
• Now in a pan put oil. Once heated add cumin, bay leaf and minced ginger & garlic.
• To this add the sieved onion tomato paste, we made earlier.
• Add Kashmiri red chilli powder, turmeric powder and coriander powder and mix well.
• Bring it to a boil and mix in diced onion petals. Cook for about 5 minutes and add paneer/cottage cheese cubes.
• Simmer the gravy for 2 to 3 minutes till everything is combined well.
• In the last add kasuri methi by crushing it in between your palms.
• Switch off the flame and add a drizzle of fresh cream. Transfer this to a serving bowl and garnish with coriander leaves.
• Serve hot with chapati/ roti / Paratha.