Add tomatoes, chopped ginger, garlic, red chillies, cashews, cardamom, cinnamon stick cloves and water in a pan. Simmar until the tomatoes become mushy.
When the mixture cools down, put it in a blender. Make a smooth puree with it.
Now heat some oil in a pan and add bay leaf and chopped onions. Saute till the onion turns golden brown.
Add the tomato puree to the pan and mix well. Add grounded spices like cumin powder, coriander, red chilli powder, garam masala, salt and saute on a low heat flame.
When the masala starts to thicken, add water and a little sugar.
Then add green chillies, kasuri methi and paneer cubes to the pan. Also add some grated paneer and fresh cream. Cook for a while.
Sprinkle the restaurant-style Paneer Lababdar with fresh coriander and serve with naan or rice.