Heat the butter ghee in a pot. If using butter add a few drops of oil to prevent burning. Add the bay leaf, cinnamon stick and cloves to the pot and fry for about a minute, until fragrant.
Add the cashew nuts onion and fry until golden brown. Add the ginger/garlic paste and fry for a minute
Add the tomatoes and cook for 5 minutes. Add the chilli powder,cardamom powder and turmeric. Cook for a further 5 minutes. Add 1 cup of water and cook for about 15-20 minutes until tomatoes are cooked and sauce has slightly thickened. The ghee with surface to the top
Allow the sauce to cool down a bit. Remove the bay leaf, cinnamon and cloves and blend the sauce until smooth. Place the sauce back in the pot and season with salt and add some sugar, according to taste.
Add the fresh cream, you can add more or less depending on your taste. Add the paneer, dried methi leaves and garam masala and heat through.
Garnish with fresh coriander and serve