Quick Paneer Butter Masala

1.Gently toss the paneer cubes with 1/2 teaspoon turmeric and 1/4 teaspoon salt. Heat 1 tablespoon of oil in a non-stick pan over medium heat and lightly pan-fry the paneer cubes until they are golden brown on a few sides (about 3-4 minutes). Set the paneer aside.

2.In the same pan or a separate heavy-bottomed pot, melt the ghee or butter over medium heat. Add the cumin seeds and let them splutter (about 30 seconds).

3.Add the finely chopped onion and sauté until soft and translucent, about 5-7 minutes. Add the ginger-garlic paste and cook for 1 minute until the raw smell disappears.

4.Reduce the heat to low. Add the Kashmiri red chili powder, ground coriander, turmeric, and garam masala. Stir constantly for 30 seconds to toast the spices without burning them.

5.Pour in the crushed tomatoes, stirring well to combine with the spices. Bring the mixture to a gentle simmer and cook for 5 minutes, allowing the sauce to thicken slightly.

6.Add 1/2 cup of water, sugar, and salt to taste. Stir well and let the gravy simmer uncovered for another 5 minutes.

7.Stir in the heavy cream until the sauce turns a uniform orange color. Taste and adjust salt if necessary.

8.Gently fold in the lightly fried paneer cubes. Simmer for 2-3 minutes to allow the paneer to absorb the flavors. Do not overcook.

9.Remove from heat. Crush the kasuri methi between your palms and sprinkle it over the curry, followed by the fresh cilantro. Serve hot with naan or rice.