Paneer Butter Masala Delight

1Heat butter (2 tablespoons) in a pan over medium heat until melted.

2Add cumin seeds (1 teaspoon) and let them splutter for a few seconds.

3Add the finely chopped onions and sauté until they turn golden brown.

4Stir in the ginger-garlic paste (1 tablespoon) and cook for another minute until the raw smell disappears.

5Add the pureed tomatoes (2 medium) and cook until the oil starts to separate from the mixture, about 5-7 minutes.

6Mix in the red chili powder (1 teaspoon), turmeric powder (½ teaspoon), coriander powder (½ teaspoon), and salt. Cook for another 2 minutes.

7Lower the heat and add the yogurt (¼ cup), stirring continuously to avoid curdling. Cook for 2-3 minutes until well combined.

8Add the cubed paneer (250 g) and gently mix to coat the paneer (250 g) with the sauce.

9Pour in the water (¼ cup) to adjust the consistency and bring to a simmer. Cook for 5 minutes, allowing the flavors to meld together.

10Sprinkle garam masala (1 teaspoon) over the top and mix gently.

11Garnish with fresh coriander leaves before serving.