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Start by soaking pinch of saffron in 2 tablespoons warm water.
I usually microwave water for 30 seconds and then soak it.
Heat oil in a thick bottom pan on medium heat.
Once warm add in the onion puree and stir constantly as it tends to splutter.
Cook the puree for 2 minutes.
Add ginger and garlic paste.
Add in the bay leaf, cloves and peppercorns, red chili powder, turmeric, garam masala and 1 tablespoon water to avoid burning.
Then add pureed tomatoes and some salt.
Stir it well and let it cook covered on low heat for 5 minutes.
Now stir in the almond flour or cashew paste, water and let it cook for one minute.
The gravy will start to thicken.
Now add in heavy cream followed by milk, stirring and adding it slowly.
( Heavy cream goes before milk to avoid and curdling)
Cook for 1 minute covered on low heat.
Uncover the pan and whisk in yogurt. Make sure you mix well with the spoon.
Now add in saffron water, cardamom, sugar, ground nutmeg and kasoori methi.
Add in the Paneer and let the gravy simmer for 2 minutes on low to medium heat covered.
Uncover and add in the cardamom powder and Rose water. Mix well and cook for an additional minute.
Add in the chopped coriander and give it a taste check.
Adjust any seasoning if needed.
Serve hot with Naan and / or Rice.