First make the dry kadhai masala, for this, roast cinnamon, green cardamom, cloves, fennel, cumin and coriander seeds in a pan,then cool it and grind it into a fine powder.
Cut the paneer in cube form, chopped the onions and also cut some onions and capsicum in dice form.
Take a Kadhai, add some oil and 1 tbsp butter into it and then add bay leaf into it. Further add chopped onions into it, as the onions get little brown then add ginger-garlic paste into it & cook it well and then add kashmiri chilli powder, turmeric powder and roasted kadhai masala into it. Cook masalas on low flame and then add tomato puree, salt and kasoori methi to it.
Cook it well and then add diced onions and capsicum into it, cook it all for 5 minutes on low flame by covering it with a lid. After 5 minutes check that onions and capsicum become little soft then add fresh cream, 1 cup of water and paneer to it. Cook it all for 2 minutes on high flame and then low the flame.
Take a tadka pan( for restaurant flavour), add 1 tbsp of each oil and butter into it, then add dry red chilli, 1/2 tbsp of coriander seeds into it. Cook it for few seconds on low flame and then pour it in the kadhai, mix it and then put the kadhai on low heat for 2 more minutes by covering it with a lid. And then switch off the flame and then serve it.