In a pot heat 1 tsp oil. Add chopped onions, garlic cloves, ginger, green chili, peeled cardamoms seeds. Add salt.
Saute on a medium heat for 5 minutes.
Remove from the burner. Let it cool. Make puree in a blender.
In a pot heat remaining oil. Add shaha jire. When shaha jire starts to sputter, add bay leaf asafotilda and paneer cubes. Saute for a couple of minutes.
Add the onion puree and saute for 2 minutes.
Add fresh cream, sugar and saute for few minutes.
Add grated paneer.
Add garam masala.
Switch off the burner. Add beaten plain yogurt. Start the burner. Saute for a couple of minutes.
Add freshly cracked black pepper and salt.
Notes
The grated paneer is added to give the gravy some thickness. Alternatively you can blend the paneer along with the puree.