Creamy Mushroom Paneer Curry

1.Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.

2.Add the finely chopped onion to the pan and sauté until it turns golden brown, about 5-7 minutes.

3.Stir in the ginger-garlic paste and cook for another 2 minutes until the raw smell disappears.

4.Add the sliced mushrooms to the pan and cook for about 5-6 minutes until they are soft and have released their moisture.

5.Pour in the pureed tomatoes and mix well. Cook for 5-7 minutes until the oil starts to separate from the mixture.

6.Add the coriander powder, turmeric powder, red chili powder, and salt. Stir well to combine and cook for another 2 minutes.

7.Reduce the heat to low and add the heavy cream, stirring continuously to create a smooth and creamy sauce.

8.Gently fold in the cubed paneer and garam masala, cooking for an additional 5 minutes to heat through and allow the flavors to meld together.

9.Remove from heat and garnish with fresh cilantro before serving.