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

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

saute slightly until onion softens.

further, add 2 tomato and saute slightly.

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

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

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

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

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

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

saute slightly until the spices turn aromatic.

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

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

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

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

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

finally, enjoy shahi paneer with roti or garlic naan.