Heat oil in a pan . Fry bay leaves for 30 seconds. Add onion paste, ginger-garlic paste and green chilli paste. Fry the mixture till it becomes golden brown and starts separating from oil. Add garam masala, red chilli powder, turmeric powder, dhania powder, salt to the mixture and heat for about 3-4 minutes on 'medium'. Add appropriate water to the mixture to make thick gravy. Bring the gravy to boil and then cover it. Let it cook for 4-5 minutes. Add 2 tbsp. of cream so that the cream flavor blends with gravy.