Paneer Punjabi Sabji

1Heat oil (2 tablespoons) in a pan over medium heat. Add cumin seeds (1 teaspoon) and let them splutter. Add finely chopped onions (2) and sauté until golden brown.

2Add ginger-garlic paste (1 tablespoon) and cook until the raw smell disappears. Pour in the tomato puree and cook until the oil (2 tablespoons) separates from the mixture.

3Add turmeric powder (1 teaspoon), coriander powder (1 teaspoon), cumin powder (1 teaspoon), garam masala (1 teaspoon), red chili powder (1 teaspoon), and salt. Mix well and cook for a few minutes.

4Gently stir in the cubed paneer (250 g) pieces, ensuring they are coated with the masala. Allow it to simmer for 5-7 minutes.

5Garnish with fresh cilantro leaves and serve hot with naan or rice.