Fry paneer lightly in 1 tsp oil. This is optional

For the making sahi paneer. Heat a kadhai with 1tsp oil. Add green cardamom, chashews and fry till they turn slightly golden..

Add onion, green chilli, tomatoes, cumin seeds, cenamom, garlic,ginger and fry till translucent. Take these to a wide plate and cool.

Transfer them to a jar with a very little water. And make a smooth paste.

Heat 2 to 3 tablespoons oil in a kadhai. 

Fry all the Whole spices like bay leaves, cinnamon sticks, mentioned in the above list.

Add the ground paste and saute till the oil starts to leave the sides of the paste.

Add the dry spice powders and stir. which mentioned in the list.

Now add the cream, stock+water, salt and sugar.

Stir well and simmer for 10-12 minutes or till the gravy thickens slightly on a low flame.

Stir and add the cubed paneer. If adding cream, you can add the cream with the paneer.

Simmer for 1-2 minutes till the paneer is cooked.

Garnish it with some coriander leaves and Serve the Mughlai Shahi Paneer with cumin rice or rotis, naan or phulkas.