Cut paneer into thin slices or cubes.

Add red chili powder and turmeric to the paneer and mix well.

Heat a little ghee in a pan and shallow fry the paneer cubes and set aside.

Add remaining ghee in the same pan and add bay leaf, cinnamon, cardamom, cloves, and coriander seeds.

Sauté the spices for a few seconds.

Add chopped onions and fry until translucent.

Add dried rose petals and chopped tomatoes and fry until soft.

Sauté the mixture for a few minutes.

Add whisked yogurt and garam masala powder to the mixture and mix well.

Keep stirring so that the yogurt does not curdle.

Let the curry cook for another few minutes until completely done.

Add the fried paneer cubes and fresh cream to the curry and mix well, without breaking paneer.

Season with salt.

Garnish with coriander and some more dried rose petals.

Serve hot with roti or rice.