Creamy Paneer Masala

1Heat oil in a pan and add cumin seeds (1 tsp). Let them splutter.

2Add chopped onions (2) and sauté until golden brown.

3Stir in ginger-garlic paste (1 tbsp) and cook until the raw smell disappears.

4Add turmeric, coriander powder (1 tsp), garam masala (1 tsp), and red chili powder (½ tsp). Cook for a minute to release the flavors.

5Pour in the tomato puree and cook until the oil separates from the masala.

6Add yogurt (½ cup) and cream (½ cup), mix well, and simmer for a few minutes.

7Gently add the paneer (400 g) cubes and kasuri methi. Stir gently to coat the paneer (400 g) with the masala.

8Cook for another 5-7 minutes on low heat to allow the flavors to blend.

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