To make almond paste, soak 12 to 15 almonds in boiling water for few minutes. One the almond become little soft, their skin will come off easily. Remove all skin and make a smooth paste of the almonds using as little water as possible. [You can replace almond paste with cashew paste made in a similar way.]
If using store bought paneer, simmer them for couple of minutes in boiling water. I do this step as it makes the cottage cheese quite soft. After two mintes, drain the water out and set them aside.
In a skillet, heat 2 tbsp oil. Once the oil is hot, temper it with cloves, cardamom and cinnamon. Stir them till they are fragrant.
Add the grated ginger and garlic stirring continuously since garlic tends to burn very easily. Tip in the chopped onion and green chilies. Sauté till the onion turns soft and golden brown.
Now transfer this mixture to a blender and blend it to a smooth paste.
Heat the remaining 2 tbsp oil in the same skillet and add the onion paste. Cook till oil separates.
Now add the almond paste and stir to mix well.
Add the tomato puree and sprinkle some salt along with all the powdered spices – turmeric, cumin, coriander and cardamom powder. Cook until the raw smell of tomato puree disappears for around 10 minutes.
Drop in the paneer cubes and stir gently so that the cheese cubes are coated well with the spice mixture. In case the gravy turns too dry add half a cup of water and give a gentle stir.
Let it simmer for 5 minutes so that the paneer absorbs all the flavors from the aromatic spices.
If you want to use cream, then add it now under low heat and mix well. [Never add cream under high heat as it may curdle the cream.]
Once the gravy has the desired consistency, remove the shahi paneer from heat. Garnish with mint leaves and serve hot with roti or naan. Enjoy!
Recipe by Flavor Quotient at https://www.flavorquotient.com/2014/06/restaurant-style-shahi-paneer/