A flavorful curry characterized by the use of onions in two different stages of cooking.
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Heat one tablespoon of oil in a pan and lightly sauté the onion petals until translucent but still crunchy; remove and set aside.
In the same pan, add the remaining oil and splutter the cumin seeds.
Add the finely chopped onions and sauté on medium heat until they turn golden brown.
Stir in the ginger-garlic paste and cook for 2 minutes until the raw aroma disappears.
Add the tomato puree, turmeric, and red chili powder, cooking until the oil starts to separate from the masala.
Lower the heat and whisk in the yogurt quickly to prevent curdling, then simmer for 3-4 minutes.
Add the paneer cubes, sautéed onion petals, and half a cup of water; cover and cook for 5 minutes.
Finish by sprinkling garam masala and crushed kasuri methi over the curry before serving hot.
