Paneer Masala

1To make the curry paste: In a blender, combine the chopped onions (2), garlic (4 cloves), ginger (1 inch), green chilies, (2) cumin seeds (1 teaspoon), coriander seeds (1 teaspoon), turmeric powder (1 teaspoon), red chili powder (1 teaspoon), garam masala (½ teaspoon), and vegetable oil (2 tablespoons). Blend until you have a smooth paste.

2Heat 2 tablespoons of vegetable oil (2 tablespoons) in a pan over medium heat. Add the cumin seeds (1 teaspoon), bay leaf (1), cinnamon stick (1), green cardamom pods (2), and cloves (4). Fry for a minute until fragrant.

3Add the finely chopped onion (1 medium) to the pan and sauté until golden brown.

4Add the ginger-garlic paste (1 teaspoon) and cook for another minute.

5Now, add the tomato puree (1 cup), Kashmiri red chili powder (1 teaspoon), turmeric powder (½ teaspoon), garam masala (1 teaspoon), and salt. Mix well and cook for 5-7 minutes until the oil separates from the masala.

6Add the prepared curry paste to the pan and mix well. Cook for 2-3 minutes.

7Add the paneer (200 grams) cubes to the pan and gently mix them with the masala, taking care not to break the cubes.

8Reduce the heat to low and add the cream (¼ cup). Stir well and simmer for 5 minutes, allowing the flavors to meld together.

9Garnish with chopped coriander leaves (1 tablespoon) and serve hot with naan or rice.