Add the butter to a pan over medium-high heat.

Once it has melted, add the bayleaf and the cumin seeds.

Let them cook for about 45 seconds.

 Add the onion, garlic and ginger with a pinch of salt.

Cook on medium-low heat for about 10 minutes until the onion is very soft.

 Add the tomatoes, tomato paste, stevia, coriander powder and turmeric, as well as 1/3 cup water.

Cook about 5 minutes until the tomatoes are broken down.

 Take out the bayleaf if you can find it, then transfer everything into a blender and blend until you have a fine paste.

You can add some water if it is too thick.

 Put he sauce back into the pan over medium-high heat, and add the cubed paneer.

 Let it all simmer together for 5 minutes.

 Turn off the stove, add the cream, garam masala and fenugreek leaves.

Mix well.

 Garnish with coriander and eat with cauli-rice or with flax roti.