In a heavy bottomed vessel, add butter and fry cashews until golden brown.
Remove the cashews and keep it in a separate bowl.
In the same pan, add bay leaf, cinnamon, cardamom, cloves, marathi mokku, star anise and saute until you get a nice aroma.
Then add ginger garlic paste until the raw smell goes off. Take care and saute in medium flame else it will stick to the bottom.
Add finely chopped onions, saute until they turn transparent.
Then add finely chopped tomatoes and saute well.
Into this add garam masala powder, red chilli powder, coriander powder, cumin powder and salt. Mix well.
Once the onion & tomato are sauteed well, add the red base and tomato puree.
Allow it to cook for two minutes and add sugar.
At this stage we can also add curd. This is purely optional. You can also skip this step.
Mix well and add white base. It gives richness to the gravy.
Allow them to boil for three minutes and then add Paneer cubes. Mix well.
Finally garnish it with fried cashews and kasuri methi.
Serve it with Naan, Kucha, roti, chappathi, phulka.