In a pan, add 2 tsp of oil. Sauté the paneer cubes till golden brown.

o This step is optional, but it tasted very nice. Grind the onions, ginger, garlic, and green chili along with the tomato puree. If adding tomato, add 1 tomato.

Grind into a smooth paste.

In a pan, add oil and add the ground paste. Sauté over low heat without burning it.

Add the red chilli powder, garam masala, coriander powder, cumin powder, pepper powder(i made it fresh).

Add milk to the onion and tomato once the raw smell of the masala has gone.

Mix well and add the paneer cubes. Let this boil for 2-3 minutes on a low flame. If it is too thick, add a little water to get a gravy consistency.

Add the fresh cream (if adding). Mix well and boil for 2 minutes on a low flame.

Add kasuri methi and switch off the flame. Roast cashew nuts in ghee and garnish before serving.

Shahi paneer gravy is ready to serve.

This was super creamy and yummy and tasted very nice.