A simplified one-pan version using store-bought tikka paste for a fast weeknight vegetarian dinner.
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Heat the vegetable oil and butter in a large non-stick skillet over medium-high heat.
Add the paneer cubes to the pan and sear for 2-3 minutes until the edges are golden brown, then remove paneer and set aside.
In the same pan, sauté the diced onions for 5 minutes until soft and translucent.
Stir in the tikka masala paste and cook for 1-2 minutes until fragrant and slightly darkened.
Pour in the tomato sauce and water, stirring well to combine with the paste and onions.
Reduce heat to low, return the paneer to the pan, and simmer for 5 minutes to allow flavors to meld.
Stir in the heavy cream and cook for another 2 minutes until the sauce is thick and glossy.
Garnish with fresh cilantro and serve hot with naan or basmati rice.
