Take 1/2 cup of water in a deep pan and add chopped tomatoes, cashew with a pinch of salt.
Cook chopped tomatoes until soft. Let the mixture cool down and keep it aside.
Heat 1 tbsp of ghee or oil in a deep non-stick deep pan. Add bay leaf, whole garam masalas and saute for 15 seconds.
Add onion and saute until translucent. Then add ginger, garlic and cook for 5 minutes on medium-low flame.

Then add boiled tomato, cashews and cook mixture until becoming soft. Let the mixture cool down and then make a smooth paste (take out bay leaf before grinding). Now sieve masala and again put in the same pan.
Heat a pan and add 1 tbsp of olive oil or ghee. Then add red chilli powder, coriander powder, green chilli, sabzi masala, and salt.

Add sieved tomato onion paste and cook until gravy starts leaving oil from corners.
Now add fresh cream and stir well. Add paneer pieces and stir gently.
Let it cook for 2 minutes and then add 1 & 1/2 cups of water, boil for 5 minutes on a medium-low flame.
Garnish with chopped coriander leaves. Shahi Paneer is ready to serve.

Tips :
Use deep heavy nonstick pan.
Microwave paneer for 3 minutes on high power before slicing or dip paneer into hot water for 10 minutes. It makes paneer extra soft.