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Stat by roughly chopping 4 roma tomatoes and 2 large red onions.
Next heat up 1 tsp oil and 1 tsp butter in a pan on medium heat and add in the list of wholes spices ( cumin seeds: 1 tsp, 1 bay leaf, 3 - 4 pods green cardamom, 1 pod black cardamom, 2 - 3 black peppercorns, 1 stick cinnamon, 3-4 cloves) and let that get fragrant (roughly 1 minute).
Then add in onions and cook for a few minutes (4-5 minutes).
Next add tomatoes, cilantro stems, cashews, green chillies, ginger, garlic and optionally dired red chillies.
Cook for another 5 minutes until tomatoes are soft.
Add ½ cup of water and cover and cook for 10 minutes on medium heat.
Once everything is soft, take out the black cardamom, cinnamon stick and bay leaf. Bled up the rest and we have the shahi gravy ready.
In a bowl, let make out yogurt mix. Add ½ cup of yogurt and the spices listed above (1 tbsp garam masala, 1 tsp cumin powder, 1 tsp coriander powder, 1 tsp turmeric, 1 tsp red chilli powder (kashmiri)).
Lastly, in a pan heat up 2 tsp oil and 2 tsp butter, add in 1 chopped green chilli, 1 tsp red chilli powder and the yogurt mix.
Let the cook until the yogurt starts to separate from the oil, then go in with the shahi gravy, ½ cup cream, 1 tbsp sugar, 1 tbsp dried fenugreek leaves and cubed up paneer.
Mix it all up and cook for 2 -3 minutes on medium heat.
NOW ITS TIME TO ENJOY!