Ingredients

• 500g paneer
• 1 tsp cumin seeds (zeera)
• 4 onions, finely chopped
• ¾ tomatoes, finely chopped
• 2 tsp garlic paste
• 2 tsp ginger paste
• ½ cup milk
• 3 tbsp oil
• 1 tbsp dried fenugreek leaves (kasuri methi)
• ½-1 tsp chilli powder
• ½ tsp garam masala
• 2 tbsp fresh cream or malai
• pinch of food color, optional
• 1½ tsp salt, or per taste

Directions

In a karahi heat oil and add zeera. Don’t let it burn. Put in onions and lightly brown them. Once browned put tomatoes and keep stirring till mixed well in the onions.

Put salt to soften onions. When half done put ginger-garlic paste. Keep stirring till raw smell disappears. Add water if needed if masala starts to burn.

Put chilli powder and keep stirring till oil separates. Add paneer and a pinch of food color. Check seasoning and add more if required.

Add milk and malai. Cover and cook for 5 mins.

Add kasuri methi and garam masala in the end.