Heat a tablespoon of oil in a skillet over medium heat. Add cumin seeds and sauté until they become fragrant and lightly toasted, about 30 seconds. Add chopped onions and cook until translucent and slightly golden, approximately 5-7 minutes.
1 tsp Cumin seeds, 1 medium Onion
Add minced garlic and grated ginger to the skillet, cooking for another minute until aromatic. Then, pour in the pureed tomatoes and cook until the mixture thickens and oil begins to separate from the gravy, about 10 minutes. Stir occasionally to prevent sticking.
3 cloves Garlic, 1 inch Ginger, 400 g Tomatoes
Sprinkle turmeric, red chili powder, and garam masala into the tomato gravy, stirring well to combine. Cook for another 2-3 minutes until the spices are fragrant.
1 tsp Turmeric powder, 1 tsp Garam masala, 1 tsp Red chili powder
Add butter and heavy cream to the gravy, stirring until the butter melts and the mixture becomes smooth and glossy. Season with salt to taste. Let the sauce simmer gently for 5 minutes to meld flavors.
2 tbsp Butter, 0.5 cup Heavy cream, to taste Salt
Gently add the cubed paneer into the gravy, stirring carefully to coat each piece with the sauce. Cover and cook for an additional 5 minutes until the paneer is heated through and has absorbed some of the flavors.
200 g Paneer
Remove from heat and transfer to a serving dish. Garnish with chopped fresh herbs if desired. Serve hot with naan or rice, enjoying the rich, velvety texture of the paneer and sauce.
