In a pan heat up the ghee and add bay leaf, cinnamon stick, black cardamom, Green cardamom, cloves and cumin.

Fry them for 1 minute and add chopped onion and cook them till slightly brown in colour.

Now add in chopped green chillies, turmeric powder and cumin powder, stir to combine.

Add in curd or yogurt and cook for 4-5 minutes while stirring it continuously.

Now add in Coriander powder, red chilli powder and salt. Mix well.

Add fresh tomato puree and cook for 7-8 minutes on medium heat. Stir in between.

When masala is cooked add roasted gram flour/besan and cook for 3-4 minutes.

Add 1 cup of water (add more if you prefer thin gravy) and mix well. Bring the gravy to boil and add paneer which is cut into cubes.

Cook the paneer in gravy for 5 minutes and add butter. Combine everything, switch off the heat and serve the Dhaba style paneer curry hot with Naan, chapati or paratha.