Step by step

Method

4 steps

1. 1

   Heat 1 tablespoon butter or oil in a skillet over medium heat. Lightly brown 14 oz paneer cubes on a few sides, 3–5 minutes — golden edges, still soft inside. Set aside.

2. 2

   Add remaining 1 tablespoon butter. Cook 1 chopped onion until soft, 5–7 minutes. Stir in 1 tablespoon ginger-garlic paste 30 seconds. Add 1½ cups tomato puree, 1 teaspoon Kashmiri chili powder, 1 teaspoon garam masala, ½ teaspoon turmeric, ¾ teaspoon salt, and 1 teaspoon sugar. Simmer until thick and the raw tomato taste is gone, about 10 minutes — gravy should coat a spoon.

3. 3

   Blend the sauce smooth if you like (immersion blender or careful transfer), return to the pan. Stir in ⅓ cup milk or light cream and 1 teaspoon crushed kasuri methi on low heat.

4. 4

   Return paneer; simmer gently 3–4 minutes so it takes on the gravy — don't boil hard or paneer toughens. Garnish with cilantro. Serve with naan or rice. You want soft paneer in a silky, lightly creamy tomato-butter gravy — not rubbery cheese or a thin pink broth.