First of all heat 2 tbsp oil in a kadai, when oil gets hot add in cumin seeds, cloves, black pepper powder, turmeric powder, coriander powder, fennel powder, asafoetida and red chilli powder, mix all the spices well.
Now add in tomato puree and mix well with spices, cover and cook for 1 minute at medium flame, after 1 minute add cashew nuts puree and mix well, Now cover and cook for further 1 minute.
Now add in whipped cream (save some for garnishing) and mix well, now cook it for 3-4 minutes at medium flame.
Now add in garam masala powder, cardamom powder and mix well then add in water (as water according to you), we are adding around 1 ½ small cup, now increase the flame and cook it till it starts boiling.
When gravy starts boiling lower the flame and add in paneer cubes and mix gently so paneer don’t break, cover and cook for 1-2 minutes at low flame.
Now crush the fenugreek leaves with hands and add to gravy and mix well, add salt and sugar along with fenugreek leaves, now cook it for further 1-2 minutes at medium low heat.
Now turn the heat off and take out the shahi paneer in a serving plate and garnish with cream and serve with roti, paratha or naan.