To make Shahi Paneer, first chop the onions and tomatoes into small pieces. Cut the paneer into your preferred size. We'll start by preparing the masala for the gravy.

Heat 2 tablespoons oil in a pan. Add cumin seeds and all the whole spices, and sauté. Add the cashews. Then add the chopped onions, garlic, and ginger, and sauté on low heat for 2-3 minutes. When the onions turn light brown, add the tomatoes and cook for another 1-2 minutes.

Once the tomatoes are soft, transfer the mixture to a plate to cool. Meanwhile, fry the paneer. Heat 2 tablespoons oil in a skillet, add the paneer pieces, and fry until lightly browned. You can also skip frying if you prefer.

When the masala has cooled, blend it in a mixer until smooth. In the same skillet, add the remaining oil and butter, and heat. Add the blended masala and stir well.

Add red chili powder, turmeric, and salt to the masala, and cook until the oil separates. Once the masala is well cooked, crush the dried fenugreek leaves and mix them in. Add 1 cup water (about 240 ml) and bring to a boil.

When the gravy comes to a boil, add the cream and mix well. Add the fried paneer and cook on low heat for 3-4 minutes. You can also use homemade cream if you like.

When the Shahi Paneer gravy thickens, turn off the heat. It's ready to serve. Transfer to a serving dish and garnish with sliced ginger and cilantro. I also used a few fried paneer pieces for garnish. Serve Shahi Paneer with roti, paratha, naan, or jeera rice. It tastes delicious.