First, soak the paneer (store-bought ones) in warm water containing salt and sugar. This will make the paneer very soft.

Keep it in water for about 15-20 minutes.

Next, take them out and pat them dry. Cut them into cubes of the desired size and keep them aside.

Now, take a frying pan or a kadhai and add some oil. Let the oil heat until it smokes a little.

At this point, add the cubes of panner gently into the hot oil.

Fry them until golden from two sides and then immediately put them into warm to hot water.

Let them be in the water for about 15-20 minutes.

Roughly cut the onions, ginger, garlic cloves, and tomatoes.

Take a kadhai or a cooking pot and add some oil. Let the oil heat until it starts smoking.

To this add the cumin seeds.

Stir for a few seconds until it crackles and then add the ginger and garlic.

Next, put in the onions and tomatoes.

Stir and fry them for a minute or so. Turn off the flame and let it cool down completely.

Now, take a blender and add the onions, tomatoes, ginger, garlic, and green chilis (break them from the middle) along with the soaked cashew nuts.

Make a fine creamy paste and keep it aside.

Next, add the bay leaves, cinnamon, green cardamom, black cardamom, and cloves.

Stir them well until the aromatics leave the sweet fragrance.

To this, add the onion-tomato-nut paste.

Combine everything well and stir.

Stir consistently and then add the turmeric powder, Kashmiri red chili powder, coriander powder, and salt to taste.

Stir all of them nicely and cook them for about 5 minutes.

Combine from all the sides. Keep the flame on medium.

Cook the gravy until it comes to a desired consistency (we need a thick and creamy gravy) and the raw smell is gone.

Next, when the masala separates the oil from the sides, add ½ cup water into it and let it cook for a few minutes.

When the gravy starts to thicken, add the cubed paneer into it.

Stir and then add the fresh cream. Let everything combine properly along with all the flavours.

After a few minutes add the butter.

Turn off the flame and transfer the shahi paneer into a bowl.

Garnish it with some crushed kasuri methi and drizzle some fresh cream on top.