Paneer Gravy

Heat oil and butter in a pan and sauté chopped onions until golden. Add ginger-garlic paste and tomato puree, cooking until the oil separates. Add salt, garam masala, and Rajesh Kashmiri Mirch Powder to give the gravy a vibrant colour and mild spice. Add paneer cubes and simmer gently for a few minutes. Finish with fresh cream and garnish with coriander. Serve hot with roti or paratha.