Heat ghee and oil in pan.
Then, add cumin seeds, cinnamon, bay leaf and fry for 15 seconds.
Add chopped onion and fry on medium heat until pink and translucent.
Now, add, garlic and ginger paste, fry for a minute until raw smell goes off.
Add ground masala paste and saute on high for 3-4 minutes.
Add chilli powder, cumin powder, coriander powder, turmeric powder, salt and cook until masalas leaves oil.
Then, tomato puree, green peas and saute for a minute.
Add water and bring it to a boil, cover and cook for 3-4 minutes or until peas are cooked.
Add cream, garam masala powder, kasuri methi and sugar, and cook for 2-3 minutes.
Finally, add paneer cubes and mix, cook for a minute.
Dish out, garnish with coriander leaves and serve with naan or tandoori rotis, parathas or pulao.