1. Preheat the oven to 180°C.

2. Heat oil in a pan; add bay leaf, green cardamoms, cloves and cinnamon and sauté till fragrant. Add ginger paste, garlic paste and green chilli paste and mix well. Add browned onion paste and mix. Stir in one cup of water and cook for two minutes. Add cumin powder, coriander powder, crushed peppercorns and salt and sauté for one minute. Add yogurt and mix well. Add paneer to the gravy and cook over medium heat. Stir in the fresh cream and the saffron.

3. Transfer the mixture to a mitti ki handi (clay pot). Gently stir in the crushed cardamoms, garam masala powder, coriander and mint leaves, rose petals and rose water. Cover with the lid and seal the edges with atta dough. Place the handi in the oven and cook for ten to fifteen minutes.

4. Break open the seal and serve hot.