Heat oil in a large saucepan. Fry the paneer on medium heat until golden brown on both sides. Drain on paper towels and set aside. Keep warm inside a warm oven, if possible. Else heat to soften just before serving.

Grind the onion, ginger, garlic and green chillies to a fine paste, adding as little water as possible.

In the remaining oil, add the cinnamon and bay leaves. Once fragrant, add the onion paste and sauté until all the excess water is evaporated and the raw smell dissipates.

In the meantime, grind the tomatoes and once the onion paste is fragrant, add to the pan.

As the tomato is simmering, add the red chiili powder, turmeric, cumin powder and garam masala. Cover and let it simmer until the tomato no longer smells raw.

Grind the cream and cashews together and add to the cooked tomato curry. Cover and let cook for about a minute or until it thickens. It will continue to thicken as it cools.

Remove curry from heat and transfer to a bowl.

Just before serving, warm up the paneer till it softens again. Pass around a plate of paneer, cucumber slices, onions and other vegetables you like and dunk into the curry. Enjoy!