Preheat oven to 180 degrees Celsius. Chop the potatoes and vegetable into little pieces. Steam the potatoes with a few drops of water, for 3 minutes in the microwave. Mix the potatoes and the other vegetable together, with 2 tablespoons oil, 1 tsp chilli powder and salt. Roast in the oven for 20 minutes or until vegetable is soft and tender.
For the onion/cashew paste, place the onion, cashew nuts, chilli and ginger/garlic paste in a blender and blend into a smooth paste
Heat 2 tablespoon butter and a few drops of oil in a large pot. Add the cardamom pods, cinnamon and bay leaf and fry for a minute or until fragrant.
Add the onion/cashew paste and saute for about 3 minutes. When the edges start to brown you know you know it's ready for the next step
Mix in 1 tsp chilli powder, turmeric, coriander, cumin and fry for a minute. Add a few drops of water if required
Add the tomato puree/passata and cook for about 7 minutes or until the butter separates from the tomatoes.
Add a cup of water and simmer for a further 2 minutes
Add the fresh cream. Mix in the roasted vegetable and the paneer. Season with salt and add the sugar. Crush the dried methi leaves with your fingertips and add it to the curry. Mix in the garam masala
Garnish with fresh coriander. Serve hot with rice or naan bread