Heat oil and ghee in a pan or kadhai.
When hot add the whole spices, bay leaf, cinnamon stick, cloves, green cardamom, and cumin seeds. Fry them for a few seconds.
Add finely chopped onions. On medium flame fry till they turn light brown color.
Add ginger-garlic paste and fry till the raw smell goes away.
Turn the flame to low and add red chili powder, kashmiri red chili powder, coriander powder, kitchen king masala, besan, and salt. Fry for a min or two till aromatic.
Now add tomato puree. On medium flame fry till water evaporated and oil separates on the sides.
Again, turn the flame to low and add whisked curd. Stir continuously till oil separates.
Now add water. Mix well and let it come to a boil.
Add paneer pieces and mix well.
Cover the pan and simmer on low flame for 5 minutes.
Check for salt and add more if required.
Add butter, garam masala, a pinch of sugar and kasuri methi (crush between palms). Give a good mix. Simmer again for 2 minutes
Garnish with coriander leaves. Serve hot with rotis or naan.