Paneer Gravy

Heat oil and butter in a pan, add cumin seeds and chopped onions, and sauté until golden. Add ginger-garlic paste and tomato puree, cooking until oil separates. Stir in salt, red chilli powder, and garam masala. Add paneer cubes and mix gently. Crush Rajesh Kasoori Methi and add it to the gravy for a rich, restaurant-style aroma. Simmer for a few minutes and finish with cream. Serve hot with naan or paratha.