Creamy Paneer Makhani Delight

1.Heat the butter and oil in a large pan over medium heat until melted and hot.

2.Add the finely chopped onions and sauté until they turn golden brown, about 5-7 minutes.

3.Stir in the ginger-garlic paste and cook for an additional 1-2 minutes until fragrant.

4.Add the tomato puree to the pan and cook for about 10 minutes, stirring occasionally, until the mixture thickens and the oil starts to separate from the sauce.

5.Season the sauce with red chili powder, garam masala, turmeric powder, and salt. Mix well and cook for another 2-3 minutes.

6.Reduce the heat to low and add the cubed paneer to the sauce. Gently stir to coat the paneer with the sauce, allowing it to simmer for about 5 minutes.

7.Pour in the heavy cream and mix until well combined. Let it simmer for an additional 5 minutes to allow the flavors to meld together.

8.Sprinkle the kasuri methi over the dish and mix gently.

9.Garnish with fresh coriander leaves before serving.