Combining Indian paneer cubes with the traditional shakshuka poaching method in a creamy tomato gravy.
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Marinate the paneer cubes in Greek yogurt, half the chili powder, and a pinch of salt for 20 minutes, then sear in a hot pan with ghee until golden.
In a large cast-iron skillet, sauté the diced bell peppers and ginger-garlic paste in the remaining ghee until fragrant and softened.
Add the crushed tomatoes, garam masala, and remaining chili powder; simmer on medium-low for 15 minutes until the sauce thickens and the oil begins to separate.
Stir in the heavy cream and crushed kasuri methi to create a velvety, makhani-style base, then gently fold in the seared paneer cubes.
Use the back of a spoon to create four small wells in the thick tomato-paneer gravy.
Carefully crack one egg into each well, ensuring the yolks remain intact and sit slightly above the sauce line.
Cover the skillet with a tight-fitting lid and cook for 5-7 minutes over low heat until the egg whites are just set but the yolks are still runny.
Garnish with fresh cilantro and a sprinkle of extra garam masala before serving directly from the skillet with warm naan.
