To make the paneer marbles:

1. Combine the mashed paneer, finely cut ginger and green chillies together in a bowl.
2. Boil milk, add saffron, stir constantly and cook until milk is reduced to half.
3. Divide the reduced saffron milk into 2 equal quantities and pour one quantity over the paneer mixture. (Reserve the other quantity for the gravy)
4. Add salt to taste, red chilli powder and chopped basil leaves. Mix well.
5. Make small marbles of the paneer mixture.
6. Roll the marbles lightly and evenly in the cornflour.
7. Deep fry in hot oil on medium heat. Drain on absorbent paper, set aside.

For the gravy:

1. Peel and coarsely chop the onions.
2. Combine the onions, bay leaves, black cardamoms and half a cup of water in a pan, bring to a boil.
3. Reduce heat and cook until onions are transparent and the liquid is dry.
4. Make a paste of the boiled onions in a blender. Keep aside.
5. Heat ghee in a heavy bottomed pan.
6. Add boiled onion paste, ginger and garlic paste. Saute for 2-3 mins.
7. Add chopped ginger and green chillies, stir cook for another 2 mins.
8. Add coriander powder, red chilli powder and fry the masalas until the ghee floats on top.
9. Add tomato puree, bring to a boil.
10. Reduce heat and cook until the ghee leaves the masala again and the ghee floats on top.
11. Add yoghurt, stirring constantly, fry the masala until the ghee leaves the maslaa again.
12. Mix the cashewnut paste with the remaining (reduced) saffron milk, crushed pineapple and the cream.
13. Bring to a boil, reduce heat, add the paneer marbles, garam masala, salt to taste and half of the freshly chopped coriander.
14. Bring to a boil and remove from heat immediately.
15. Add the washed seedless grapes.
16. Mix gently making sure you do not break the paneer marbles.
17. Adjust salt. Garnish with coriander
18. Serve hot with parathas or naan.