Heat oil and butter in a pan. Add cumin seeds and bay leaf, followed by chopped onion, garlic, ginger, and green chilies. Sauté until the onions turn golden brown.

Add chopped tomatoes, turmeric powder, salt, and tomato purée. Cook until the mixture becomes soft and well combined.

Coarsely grind black peppercorns, cardamom, cumin seeds, coriander seeds, and dry red chilies in a mixer jar to prepare the special masala.

Add Kashmiri red chili powder, roasted cumin powder, coriander powder, prepared spice mix, and water to the gravy. Mix well and cook thoroughly.

Heat ghee in another pan. Add onion petals, diced capsicum, diced tomato, paneer cubes, salt, turmeric powder, and a small amount of the prepared spice mix.

Sauté the ingredients for 2-3 minutes until they are slightly cooked and aromatic.

Add the sautéed vegetables and paneer to the prepared gravy. Mix well and cook for a few minutes.

Finish by adding garam masala, roasted kasuri methi, cream, and chopped coriander leaves. Stir well and serve hot.