Creamy Cheese Chili Paneer Curry

1Heat oil and butter (1 tablespoon) together in a heavy-bottomed pan over medium heat until the butter (1 tablespoon) melts.

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

3Add the finely chopped onions and sauté until golden brown, about 6-8 minutes, stirring frequently to avoid burning.

4Add minced garlic (2 cloves) and grated ginger; sauté for 1-2 minutes until fragrant.

5Add pureed tomatoes (2 medium), turmeric powder (½ teaspoon), red chili powder (1 teaspoon), coriander powder (½ teaspoon), and salt. Cook the masala on medium heat until the oil starts to separate from the mixture, about 8-10 minutes, stirring occasionally.

6Add the chopped green chilies (2) and stir well to incorporate the heat evenly.

7Reduce the heat to low and add the grated processed cheese (½ cup). Stir continuously until the cheese melts completely and blends smoothly into the tomato masala.

8Slowly pour in the heavy cream (½ cup) while stirring to create a rich, creamy sauce. Adjust the consistency by adding water if the curry is too thick, stirring well.

9Add the paneer (250 grams) cubes gently into the curry, ensuring they are well coated with the sauce. Simmer on low heat for 5-7 minutes to allow the paneer (250 grams) to absorb the flavors.

10Sprinkle garam masala (1 teaspoon) over the curry and give a gentle stir.

11Turn off the heat and garnish with freshly chopped coriander leaves.

12Serve hot with steamed basmati rice or warm naan bread for a satisfying meal.