Paneer Butter Masala

Wash your hands with soap and water. Rinse the onion, ginger, and cilantro under running water and dry; remove any damaged areas. Peel and finely chop the onion, peel and finely grate the ginger, mince the peeled garlic, and chop the cilantro. Cut the paneer into ¾-inch cubes.

Melt the butter in the saucepan over medium-low heat. Add the onion and cook for 10–12 minutes, stirring frequently, until very soft and lightly golden. Keep the heat gentle enough that the butter does not brown.

Add the ginger and garlic and cook for 1 minute, stirring. Add the cumin, coriander, and paprika and stir for 30 seconds, just until fragrant.

Stir in the tomato puree and salt. Bring to a gentle simmer, then cook uncovered over medium-low heat for 12–15 minutes, stirring frequently and scraping the bottom. The sauce should thicken, deepen in color, and lose its raw tomato aroma. Reduce the heat if it splatters heavily.

Stir in the measured water and remove the saucepan from the heat. Use the immersion blender to blend the sauce until smooth, keeping its head fully submerged to prevent hot splashes.

Return the saucepan to low heat. Stir in the heavy cream and garam masala until evenly combined, then gently fold in the paneer. Heat for 5–7 minutes, stirring carefully a few times, until the paneer is hot throughout and the sauce is steaming with only an occasional small bubble. Do not boil vigorously, which can toughen the paneer.

Remove from the heat and sprinkle the entire dish with the cilantro, distributing it across all four servings. Serve hot.