Creamy Paneer and Vegetable Curry

1.Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle for about 30 seconds until fragrant.

2.Add the finely chopped onions and sauté until they turn golden brown, about 7-8 minutes, stirring occasionally to prevent burning.

3.Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.

4.Add turmeric powder, coriander powder, cumin powder, red chili powder, and garam masala. Stir well and cook the spices for 1 minute to release their aroma.

5.Pour in the pureed tomatoes and cook the mixture on medium heat for 8-10 minutes, stirring occasionally, until the oil starts to separate from the masala and the sauce thickens.

6.Add the sliced carrots and diced capsicum to the pan. Mix well and cook for 5 minutes, allowing the vegetables to soften slightly.

7.Pour in 1/2 cup of water, cover the pan, and simmer for 8-10 minutes until the carrots are tender but still retain a slight bite.

8.Gently add the paneer cubes to the curry and stir carefully to coat them with the sauce. Cook for another 5 minutes to warm the paneer through.

9.Reduce the heat to low and stir in the heavy cream. Mix gently and cook for 2-3 minutes without boiling to avoid curdling, creating a rich and creamy consistency.

10.Taste and adjust salt as needed. Remove from heat.

11.Garnish with freshly chopped coriander leaves and serve hot with steamed basmati rice or warm naan bread.