A dairy-free gravy alternative using thick coconut cream and aromatic Indian spices.
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Heat one tablespoon of oil in a pan and lightly sear the paneer cubes until golden brown, then set them aside.
In the same pan, add the remaining oil and cumin seeds, letting them sizzle for 30 seconds.
Stir in the ginger-garlic paste and sauté for one minute until the raw smell disappears.
Add the tomato puree, turmeric, and chili powder, cooking until the oil starts to separate from the sides.
Lower the heat and slowly whisk in the thick coconut cream to create a smooth, velvety orange gravy.
Add the seared paneer cubes and salt, then simmer gently for 5 minutes on low heat.
Crush the dried fenugreek leaves between your palms and sprinkle them over the gravy along with the garam masala.
Give it a final stir and serve hot with naan or basmati rice.
