Creamy Paneer Masala

1Heat oil in a pan and add cumin seeds (1 tsp). Once they splutter, add the finely chopped onions (2) and sauté until golden brown.

2Add ginger-garlic paste (2 tbsp) and cook until the raw smell disappears.

3Now, add the pureed tomatoes (4) and cook until the oil separates from the mixture.

4Add turmeric, coriander powder (1 tsp), red chili powder (1 tsp), and garam masala (1 tsp). Cook for a few minutes to blend the flavors together.

5Whisk the yogurt (½ cup) until smooth and add it to the gravy. Stir well to combine all the ingredients.

6Cut the paneer (500 g) into cubes and add it to the gravy. Mix gently to coat the paneer (500 g) with the masala.

7Pour in the cream (½ cup) and simmer the gravy for 5-7 minutes on low heat until it thickens.

8Crush the kasuri methi (½ tsp) between your palms and sprinkle it over the gravy. Stir gently to incorporate the flavors.

9Garnish with fresh coriander leaves and serve hot with naan or rice.