1. Peel almonds, wash and drain.
2. Put almonds, cashews together, add 1 cup water. Pressurecook for 2 whistles. Remove, drain, but save water, keep aside.
3. Heat 1/2 tsbp. ghee, add onions, saute till transparent.
4. Grind together: Sauteed onions, 5 cashews, 5 almonds, curds, ginger, garlic, half of cream.
5. Heat remaining ghee in heavy pan, Add bayleaf, whole spices.
6. Add drained remaining cashews, almonds.
7. Stir and add sesame seeds, and khuskhus, saute for 2 minutes.
8. Add ground masala, all other spices, salt,, except cream.
9. Cook till oil seperates, add drained nut water.
10. Cook till gravy is thick, stir in cream, simmer for 2 minutes.
11. Pour into serving dish, garnish with grated cheese and coriander.

Serve hot with parathas, roti, etc.