Soak cashews and almonds in ¼ cup of warm water for 15 minutes. Soak saffron for 10 min in warm milk and dissolve it with spoon.
Heat oil and butter in a cooker at medium heat. Add cumin seeds, cardamoms, cloves and let them cook for few seconds.
When cumin sizzles add garlic, ginger and onion. Saute till onion turns pink. Add ½ cup of water, close the lid and take 5-6 whistles.
After 5-6 whistles switch off the heat and let the pressure cooker cool down.
In meanwhile grind cashews and almonds with milk to smooth paste. Once the pressure cooker is cold enough open the cooker and cook onion garlic mixture till it releases oil.
Smash all the big pieces of garlic with spoon and keep stirring till you see smooth mixture of onion.
Now add turmeric powder, red chilly powder and coriander powder. Now add cashew and almond paste and keep stirring for 5-6 minutes. Add yogurt and stir for a minute.
Mix well and add paneer pieces and saffron mixture. Cook everything together for couple of minutes and then add 1 cup of water. Let the gravy come to boil then reduce the heat to medium low and cook it for another 5-6 minutes.
After 5-6 minutes add tomato ketchup and garam masala. Gently mix everything.Shahi paneer is ready to serve.
Garnish with fine chopped coriander leaves and some saffron strings.If you like garnish it with cream.