Paneer Butter Masala

Instructions

1. Prepare the paneer
   Soak paneer cubes in warm water for 10 minutes to soften them. Drain and set aside. Alternatively, you can lightly fry the paneer cubes in a tablespoon of oil until golden brown for added flavor.
2. Make the base gravy
   Heat 1 tablespoon of oil and 1 tablespoon of butter in a large pan over medium heat. Add the chopped onions and sauté until they turn translucent and soft, about 5-6 minutes. Add the ginger-garlic paste and cook for another 2 minutes until the raw smell disappears.
3. Add tomato puree
   Pour in the tomato puree and cook on medium heat for 8-10 minutes until the oil starts to separate from the masala. The mixture should thicken and take on a deeper red color.
4. Add spices
   Add red chili powder, coriander powder, and salt. Mix well and cook for 2 minutes. If the mixture is too thick, add a splash of water to prevent burning.
5. Incorporate cream
   Reduce heat to low and add the remaining butter, heavy cream, and sugar. Stir gently to combine everything into a smooth, creamy sauce. Let it simmer for 2-3 minutes.
6. Add paneer and finish
   Gently add the paneer cubes to the gravy and fold them in carefully to avoid breaking. Sprinkle garam masala and dried fenugreek leaves, stirring gently. Simmer for 5 minutes on low heat, allowing the paneer to absorb the flavors.
7. Garnish and serve
   Turn off the heat and garnish with fresh coriander leaves. Serve hot with naan, roti, or steamed rice for a complete meal.