Step 1

firstly, in a kadai heat 1 tbsp butter and saute 2 pods cardamom, 1 inch cinnamon,1 pod black cardamom and 3 cloves.

Step 2

now add 1 onion, 3 clove garlic and 1 inch ginger.

Step 3

saute slightly until onion softens.

Step 4

further, add 2 tomato and saute slightly.

Step 5

also, add 1 cup water and 1 tsp salt. mix well.

Step 6

cover and boil for 20 minutes or until it softens completely.

Step 7

cool completely and transfer to a blender. blend to smooth paste without adding any water.

Step 8

sieve the puree making sure the puree is smooth and silky. keep aside.

Step 9

in a large kadai heat 1 tbsp butter and saute ½ tsp shahi jeera and 1 bay leaf.

Step 10

keeping flame on low add ¼ tsp turmeric and 1 tsp chilli powder.

Step 11

saute slightly until the spices turn aromatic.

Step 12

add in the prepared tomato-onion puree and mix well.

Step 13

further, add ¼ cup cream and mix until everything is well combined.

Step 14

add in 15 cubes paneer, few threads saffron and mix well.

Step 15

cover and simmer for 5 minutes or until flavours are absorbed well.

Step 16

now add ½ tsp kasuri methi and ¼ tsp garam masala. mix well.

Step 17

finally, enjoy shahi paneer with roti or garlic naan.