Blanch the spinach in a vesselful of boiling water for 2 to 3 minutes.

Drain, refresh with cold water and keep aside to cool for sometime.

Blend in a mixer to a smooth purée and keep aside.

Heat the ghee in a kadhai, add the onions and sauté on a medium flame till they turn translucent.

Add the paste of garlic- ginger, green chillies and turmeric powder and sauté on a medium flame for 1 to 2 minutes

Add the tomato pulp and sauté till the mixture leaves oil, while stirring continuously.

Add the spinach purée and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes.

Add the salt, garam masala and mix well.

Add the paneer, mix gently and cook on a medium flame for another 1 to 2 minutes.

For orange paneer- Add one tablespoon ghee to a pan, heat it. Add cashews, green cardamom, almonds, lightly golden fry them.

Add cubed onions, green chili and fry until they turn transparent.

If using tomato, add it now and fry till mushy. Transfer these to a plate and cool.

Blend this with very little water to a smooth puree or paste.

Heat up the same pan with the rest of the ghee or oil, add dry spices, saute until they turn fragrant
Add ginger garlic paste and fry till the raw smell goes off.

Add the onion cashew paste, chili powder, garam masala, turmeric and salt. Fry for about
4-5 minutes.

Add paneer and cook for about 3 minutes.

Add yoghurt. Mix. Cook till it begins to leave the sides of the pan.

Pour ½ to ¾ cup water. Cook till the gravy thickens. Or till you see the oil begins to separate.

Transfer shahi paneer to a serving bowl

For white gravy paneer
I used same recipe of shahi paneer minus tomatoes