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.