A North Indian paneer curry, mainly made in the North Indian state of Punjab. My mother makes it and it tastes good, and I like it. You should definitely try it. It can be eaten with chapattis or naan bread.
Heat 3 tablespoons butter and oil in a frying pan. Add bay leaves, cloves, cinnamon, red chillies, and half of the crushed coriander seeds. Sauté for half a minute.
Add onion and ginger and garlic pastes, stir-fry for thirty seconds. Add ground coriander, chilli powder and tomatoes. Cook on high heat till the oil is absorbed by the mixture, about 5 minutes. Puree the mixture till smooth.
Heat the remaining 2 tablespoons of butter in a pan and cook the pureed mixture for 2 minutes. Add the paneer pieces and salt, and add about 120ml of water. Cover the pan and let the mixture cook on low heat for 5 minutes.
Sprinkle over the ground fenugreek and mix it in. Mix in the cream. Serve hot, garnished with the remaining coriander seeds.