Heat 1 tbsp ghee or oil in a pan over medium heat. Add ½ tsp cumin seeds, 1 small piece cinnamon, 3 green cardamom and optional 2 black cardamom. Once fragrant, add 1 sliced small red onion1 with a pinch of salt and cook slowly for 8-10 minutes until pale golden.
Stir in 1 tbsp ginger garlic paste, then add 1 tsp Kashmiri chilli powder2, 1 tsp coriander powder, and 1/3 tsp turmeric. Let bloom for 30 seconds. Add 1 tin chopped tomatoes (or 4-5 fresh) and cook until the mixture reduces to a jammy base and oil separates (10-15 mins)3.
Pick out the whole spices and blend the masala to a smooth puree. Return to the pan and add ½ tsp crushed kasoori methi, 2 tbsp butter, 2 tbsp cream, and optional 1 tsp honey. Simmer for 8-10 minutes until glossy.
Finally, slip in 350-400g cubed paneer4 and simmer for 2-3 minutes. Finish with a swirl of cream and butter.
So, make this your comfort food for 2026! 🍛
Footnotes
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Cook slowly for 8 to 10 minutes until soft, sweet and pale golden. This sweetness is essential to the balance of the sauce.
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Gives colour without excessive heat and is ideal here. If substituting for other chilli powders, use a mixture of paprika (for colour) and a pinch of cayenne (for heat).
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If the mixture begins to catch, loosen it with a splash of water. This keeps the spices fragrant rather than bitter.
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Place the raw paneer in just boiled water for 5 to 7 minutes to keep it soft and silky.