Boil the onions, green chilies, garlic, and ginger, then blend into a paste.

Cut the paneer into cubes and soak in hot water.

Heat oil in a pan, add a bay leaf, then add the onion paste and sauté.

Add shahi paneer masala and turmeric powder, and sauté.

Add the cashew and poppy seed paste, sauté, then add the tomato puree and cook until oil separates.

Add the sauce and heavy cream, and cook until the oil separates.

Once the masala releases oil and is well cooked, add salt and sugar, mix well, and add water for the gravy.

When the gravy comes to a boil, add the paneer cubes, then add ghee and dried fenugreek leaves. Cook for 2 minutes, then turn off the heat.