If you are using cashews and melon seeds- Blend and Make a paste of these.
In a thick bottomed pan, heat butter .
Add bay leaf, and rest of the whole spices-cardamom, black pepper, cloves, cinnamon stick.Temper this for a minute.
Add grated ginger and garlic, sauté these for 2-3 minutes, till the raw aroma goes away.
Add chopped onions, and sauté, till these are golden brown.
Add tomato puree, and sauté till the masala leaves oil on the sides, and is done.
If you are using the cashew/ melon seeds paste, add the paste at this step, and mix well. You need to keep stirring so that the paste does not stick to the pan. This would need 2-3 minutes on medium heat.Add half quantity of the cream. Now add the dry spices-salt, red chilli powder, Kashmiri chilli powder, garam masala, kasoori methi.Mix well.
Add a cup of water, and simmer for a minute, till it starts boiling
Add rest of the cream cream, and mix well.
Add a little sugar or honey. You can even use jaggery to sweeten this.Mix well.