Rustic and spicy preparation with chunky onions, bell peppers, and a heavy hand of ginger-garlic.
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Marinate paneer cubes in yogurt, half the ginger-garlic paste, and a pinch of chili powder for 30 minutes.
Heat 1 tablespoon of mustard oil in a pan and sear the paneer, onion chunks, and bell peppers until charred at the edges; remove and set aside.
In the same pan, add remaining oil and sauté the rest of the ginger-garlic paste until the raw smell disappears.
Pour in the fresh tomato puree and cook on medium heat until the oil starts to separate from the sides of the masala.
Add the red chili powder, garam masala, and salt, stirring well to create a thick, rustic gravy base.
Incorporate the seared paneer and vegetables into the gravy, tossing gently to coat without breaking the paneer.
Crush the kasuri methi between your palms and sprinkle over the curry, followed by the heavy cream for a touch of richness.
Simmer for 3-4 minutes on low heat and garnish with a generous amount of fresh cilantro before serving.
