Grind the ingredients (to be ground) to a fine paste with little water.
Heat the ghee / butter in a heavy-bottomed pan with a tight-fitting lid. Add the cinnamon, cardamoms, cloves and bay leaves. Fry for a few seconds. Add the ground paste and fry on low level for about 2 minute(s).
Reduce heat to minimum and add the beaten yoghurt whilst stirring. Add the coriander-cumin powders, sprinkle salt to taste and cook on low level for about 2 minute(s).
Add the water and bring to a boil. Mix in the cottage cheese (paneer) cubes, chopped coriander-mint leaves and coarsely-powdered black pepper. Stir in the fresh cream, sprinkle hot spice mix, cover tightly and keep on very low level (ideally on a griddle) for about 15 minutes. Open the lid only at serving time so that the exotic flavors of the spices are trapped inside for some time.
Garnish with a sprinkle of crushed black pepper.

TIP:

traditionally this dish is cooked in a clay pot with its lid sealed by kneaded whole wheat flour. It is then kept for a very long time in a heated clay oven for the spice flavors to blend well.
Serve hot with: Green Peas Rice (Matar Pulav), white rice , Poori (deep fried unleavened bread) or Roti.