👨‍🍳 Instruktioner

1. 1

   Heat ghee or oil in a pan over medium heat. Add cumin seeds and let them splutter.

   💡 Proffstips: Spluttering cumin seeds release their aroma into the oil.
2. 2

   Add finely chopped onions and sauté until golden brown.

   💡 Proffstips: Ensure onions are well-browned for a rich flavor base.
3. 3

   Add ginger-garlic paste and sauté for a minute until the raw smell disappears.

   💡 Proffstips: Cooking the ginger-garlic paste well prevents a pungent taste.
4. 4

   Add tomato puree, turmeric powder, coriander powder, red chili powder, and salt. Cook until the oil starts to separate from the masala.

   💡 Proffstips: Cooking the masala thoroughly is key to developing deep flavors.
5. 5

   Add the cubed paneer and mix gently. Pour in water and bring to a simmer.

   💡 Proffstips: Add paneer towards the end to prevent it from becoming tough.
6. 6

   Cover and cook for 5-7 minutes, allowing the paneer to absorb the flavors.

   💡 Proffstips: Simmering allows the paneer to soften and absorb the gravy.
7. 7

   Stir in garam masala and crushed kasuri methi. If using, add fresh cream and mix well.

   💡 Proffstips: Kasuri methi adds a distinctive aroma and flavor. Cream adds richness.
8. 8

   Garnish with fresh cilantro and serve hot with roti, naan, or paratha.

   💡 Proffstips: Fresh cilantro adds a burst of freshness.