Ingredients

• 14 ounce paneer cheese, cut into 3/4-inch cubes
• 2 tablespoon vegetable oil
• 1 onion, finely diced
• 1 tablespoon ginger-garlic paste
• 1 ounce crushed tomatoes
• 0.5 cup heavy cream
• 2 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon red chili powder
• 0.25 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon sugar
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.5 teaspoon kasuri methi, crushed
• 0.5 cup water
• 2 tablespoon fresh cilantro, chopped

Steps

1. Cut paneer into 3/4-inch cubes and set aside. Finely dice the onion and measure out all spices into small bowls for quick access.
2. Heat vegetable oil in a large heavy-bottomed pot over medium heat for about 1 minute until shimmering.
3. Add diced onion and sauté for 4 minutes, stirring frequently, until the onion becomes translucent and soft.
4. Stir in ginger-garlic paste and cook for 1 minute until fragrant.
5. Add ground cumin, ground coriander, red chili powder, turmeric, and black pepper. Stir constantly for 1 minute to bloom the spices and prevent burning.
6. Pour in the crushed tomatoes and water, stirring well to combine all ingredients.
7. Bring the mixture to a gentle simmer over medium-high heat, then reduce heat to medium and simmer for 8 minutes, stirring occasionally, until the tomato sauce reduces slightly and becomes deeper in color.
8. Use an immersion blender to puree the sauce until smooth, or carefully transfer to a regular blender in batches, then return to the pot. This creates the velvety texture.
9. Stir in the sugar and salt, adjusting to taste. The sauce should taste balanced between savory, slightly sweet, and spiced.
10. Pour in the heavy cream or yogurt in a slow stream while stirring continuously to avoid curdling. Stir until fully incorporated.
11. Gently add the paneer cubes to the creamy sauce and stir carefully to coat without breaking them apart.
12. Reduce heat to medium-low and simmer gently for 10 minutes, stirring very gently every 2-3 minutes, until the paneer is heated through and the flavors meld. Do not boil vigorously or the paneer may become rubbery.
13. Crush the kasuri methi between your fingers and sprinkle it into the curry, stirring gently to distribute the dried fenugreek leaves throughout.
14. Taste and adjust seasonings (salt, chili powder, or garam masala) as needed.
15. Transfer to a serving bowl or individual dishes and garnish generously with fresh chopped cilantro.