1. Chop onion and boil with cashew and cardamom in some water.
2. Grind to a smooth paste.
3. Heat oil and ghee in a kadai; fry bay leaf and add the onion paste and chopped green chillies.
4. Fry until the oil and ghee separate.
5. Powder coriander seeds and red chillies together.
6. Add this powder along with yoghurt and fresh cream to the mixture.
7. Add sugar and salt.
8. Now add paneer and a little water and cook for a while.
9. Switch off the stove and transfer into a serving bowl.
10. Garnish with saffron and badam flakes.

Image: Flickr/creativecommons jetalone