Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
Add chopped onions and sauté until golden brown.
Add minced garlic and grated ginger. Cook for another minute.
Add chopped tomatoes and cook until they turn mushy.
Stir in turmeric powder, coriander powder, red chilli powder, and garam masala. Cook for 2-3 minutes.
Add chopped fenugreek leaves (methi) and cook until they wilt.
Stir in the cubed paneer and mix gently to coat with the spices.
Pour in the double cream and mix well. Let it simmer for 5-7 minutes, stirring occasionally.
Season with salt according to taste.
Garnish with fresh coriander leaves and serve hot with roti or naan.
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