A North African influence featuring spicy harissa paste integrated into a classic creamy masala sauce.
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In a large bowl, whisk together the yogurt, 1 tablespoon of harissa paste, and a pinch of salt; toss the paneer cubes in this mixture and marinate for 30 minutes.
Heat a skillet over medium-high heat and sear the marinated paneer cubes until golden brown on all sides, then set aside.
In a deep pan, melt the butter and sauté the chopped onions until they turn translucent and slightly golden.
Add the ginger-garlic paste and the remaining 2 tablespoons of harissa paste, stirring constantly for 2 minutes to release the oils.
Pour in the tomato purée, cumin, and garam masala, then simmer on low heat for 10-12 minutes until the sauce thickens and the fat separates.
Gently stir in the heavy cream and lemon juice to create a velvety, orange-hued sauce.
Add the seared paneer cubes back into the sauce and simmer for another 5 minutes to allow the flavors to meld.
Garnish with fresh cilantro and serve hot with warm naan or basmati rice.
