Aloo Paneer Tomato Masala

1.Heat the cooking oil in a large pan over medium heat. Add the cumin and mustard seeds, allowing them to splutter for a few seconds.

2.Add the finely chopped onions and sauté until they turn golden brown, about 5-7 minutes.

3.Stir in the ginger-garlic paste and green chilies, cooking for an additional 1-2 minutes until fragrant.

4.Add the diced potatoes to the pan and mix well, cooking for 5 minutes while stirring occasionally.

5.Incorporate the pureed tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook for 10-15 minutes until the oil begins to separate from the masala, stirring occasionally.

6.Add enough water to cover the potatoes, bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the potatoes are tender.

7.Once the potatoes are cooked, gently fold in the cubed paneer and garam masala. Simmer for another 5 minutes to allow the flavors to meld.

8.Stir in the heavy cream, adjusting the consistency with water if necessary. Cook for an additional 2-3 minutes until heated through.

9.Remove from heat and garnish with fresh coriander leaves before serving.