Heat ghee or unsalted butter in a heavy-bottomed pan. Add the bay leaf, cinnamon stick, and green cardamom pods. Sauté for a few seconds until fragrant.
Add ginger paste and green chili paste. Sauté for a minute until the raw smell goes away.
Add tomato puree and tomato paste. Cook for 5-7 minutes until the mixture is thick and fragrant.
Add turmeric powder, Kashmiri red chili powder, coriander powder, and cumin powder. Cook for a minute until fragrant.
Add the paneer cubes, garam masala powder, and salt. Mix well and cook for 2-3 minutes until the paneer is coated with the spices.
Crush the dried fenugreek leaves in your palms and add them to the pan. Mix well.
Add heavy cream and mix well. Cook for 2-3 minutes until the sauce is thick and creamy.
Garnish with chopped coriander leaves and serve hot with naan, roti or rice.