Finely chop the onion, tomatoes and peel of the garlic cloves.
Now heat a pan with 4 tablespoon of olive oil or refined oil.
Now add the bay leaf, clove and green cardamom to it and let it splutter.
Now add the onions, garlic, ginger and green chillies to the oil.
Cook it well in medium low flame until it turns pink and mushy.
Now add tomatoes to the pan and cook for another 4 to 5 minutes.
Finally turn off the flame and let it cool down for 5 to 10 minutes.
Once it has cooled down, add them to the mixer grinder and blend it into a thick paste.
Transfer it to a bowl and keep it aside.
Now add 2 tablespoon of refined oil and 2 tablespoon of butter in a pan and heat it well.
Now add 1/4 tablespoon of turmeric and stir well.
Cook it for 5 to 6 minutes until the water in it evaporates.Now add a tablespoon salt to the gravy.
Add a tablespoon of garam masala and stir well.
Once the gravy has reduced, turn the flame to low.
Add 1/3 cup of fresh cream to it and keep stirring until it gets mixed properly.
Your gravy is ready. Turn off the flame and cover it well.