Heat a little oil in a pan and saute the bay leaf green cardamom, sliced white onions and Kashmiri red chillies. Add diced tomatoes, garlic cloves and ginger slices, cashew nuts, melon and sesame seeds. Mix well with water. Turn off the gas when the water in the mixture boils. Allow the mixture to cool to room temperature and transfer it to a mixer and blend it to prepare the puree. Heat oil in another pan and add some green cardamom to it. Pour the puree into this pan and add salt all ground spice and cardamom powder. Add cottage cheese cubes to this mixture. Mix well with the masala. The Paneer Makhani is ready. Add some chopped coriander. Transfer it to a serving plate. Garnish it with some fresh cream and mint leaves.