Roast for a few minutes in a dry, hot pan.
Grind in a spice grinder (or a coffee grinder but you can't use it for coffee again - the aroma will remain forever).
Add everything in a pan with a lid with a tiny space for steam to escape. I have a saucepan with a lid that has a hole to allow the steam to escape. You could also prop the lid up with a wooden spoon.
Cook on medium heat for 30 mins while you do other things in the kitchen.
Blend with an immersion blender to a very fine velvety smooth texture. If the texture is not smooth, strain the sauce first before using it.
Freeze half the sauce for another meal.
While the Makhani sauce is bubbling away on the stove, heat another pan and add a tsp of ghee.
Add the bayleaf and cinnamon stick. Add turmeric, Kashmiri red chilli powder and sprinkle some salt.
Add paneer to the pan and toss it in the spices. Cook for a minute.
Pour the Makhani sauce in the pan and let it coat the paneer.
Simmer for a minute. This will splutter at the high heat. Keep a lid ready to protect yourself.
Add a cup of water to the gravy. Simmer for 5 minutes.
Rub the dry fenugreek leaves in your palm to release the flavour and add to the gravy.
Add a pat of butter. Stir and simmer for another couple of minutes. Add a tbsp of cream at this point if you would like to mellow the flavour a bit.
Serve with a swirl of melted butter and a sprinkle of the spice blend alongside naan or rice.