Peel the onion and wash tomatoes and put into pressure cooker and put 2 clove big cardimom 4 piece small cardimom and put half gilass of water and close the lid of the cooker and wait for 4 whistle mein off the flame.

When pressure release open the lid of cooker and drain the water and put tomatoes and onion into mixture jaar and blend it.

After blending filter this mixture with the help of chanani and keep aside.

Now make a paste of cashew and keep aside.

Now take a pan and put oil in it when oil gets hot put sabut masala 4 green cardimom cloves and daal chini stick stir well and put tomatoes paste into the pan and cook on slow to medium flame. Keep string for 5 to 6 min.

Now put cashew paste and ginger and garlic paste into the pan and stir well.

Keep string until oil is separated. Now put kashmiri laal mirch powder kalimirch powder kasturi methi salt to taste and some garam masala powder and stir well.

Now put one cup of milk into the pan and mixwell when milk gets boiled than put paner cubes into the grave and cover the pan and cook for another 4 to 5 min on slow to medium flame.

Check the grave how much thick you want and put creame into thi grave and cook for one min..and keep the flame off.

Hence your shai paneer is ready to serve enjoy with rumali roti naan rice.....