Paneer Butter Masala

Heat butter in a pan and sauté finely chopped onions until golden. Add ginger-garlic paste and cook until aromatic. Stir in tomato puree and cook well until oil separates. Add red chilli powder, salt, and Rajesh Paneer Masala, mixing thoroughly to release its rich aroma. Pour in fresh cream and a little water to adjust consistency. Add paneer cubes and simmer for a few minutes so they absorb the gravy. Finish with a knob of butter and crushed kasoori methi. Serve hot with naan or jeera rice.