Creamy Paneer Tikka Masala

1Heat the vegetable oil (2 tablespoons) in a large pan over medium heat.

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

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

4Stir in the minced garlic (2 cloves), grated ginger (1 inch), and slit green chilies (2); cook for another 2 minutes until fragrant.

5Add the coriander powder (1 teaspoon), garam masala (1 teaspoon), and turmeric powder (1 teaspoon); mix well and cook for 1 minute.

6Pour in the crushed tomatoes and season with salt. Cook for about 10 minutes, stirring occasionally, until the sauce thickens and the oil starts to separate from the mixture.

7Reduce the heat to low and stir in the heavy cream (200 ml), mixing until well combined.

8Add the cubed paneer (500 g) to the sauce, gently folding it in to coat the pieces evenly. Cook for an additional 5 minutes to heat the paneer (500 g) through.

9Garnish with fresh coriander leaves before serving.