Cut 500g of Paneer into triangular pieces with a 4 cm base. Prepare a paste using 100g of onions and 120g of tomatoes separately. Also, blanch, peel, and grind 10 almonds into a fine paste, adding ¼ cup of water. Alternatively, cashew nuts can be used. In a flat pan, heat 50g of edible oil and cook the onion paste until light pink, about 10 minutes. Add the tomato puree and 15g of Shahi Paneer masala. Cook for an additional 5 minutes. Then, add the almond paste, 1 cup of water, and Paneer pieces. Simmer for 5 minutes until it reaches the desired consistency. Lightly fry the Paneer pieces, strain and separate them from the oil before cooking the onion paste, and add them at the last stage for enhanced flavor. Check the seasoning and serve with a teaspoon of cream poured on top.