Soak melon seeds, poppy seeds, and cashews in hot water for 15–20 minutes.

Transfer to a mixer jar. Add green chillies and paneer pieces; grind into a smooth paste.

Add milk and grind again until well blended.

Heat butter in a pan. Sauté bay leaf, cardamom, and clove until aromatic.

Add peas, salt, and cardamom powder. Sauté for 1 minute.

Pour in the ground mixture, milk, water, and garam masala. Bring to a rolling boil.

Add paneer cubes and mix gently.

Stir in heavy cream and turn off the heat.