Shahi Paneer

Ingredients

• 2 tablespoons cooking oil
• 1 large onion, thinly sliced
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon ground turmeric
• ½ teaspoon Kashmiri red chili powder
• 4 tomatoes, puréed
• 8 ounces paneer, cubed
• ¼ cup water
• 1 teaspoon white sugar
• salt to taste
• ¼ cup heavy cream
• 2 tablespoons chopped fresh cilantro

Instructions

1. Heat oil in a large skillet over medium heat. Add onion and garlic; cook until onion soft and golden brown, about 5 minutes. Season with cumin, coriander, turmeric, and chili powder; cook until fragrant, about 30 seconds.
2. Add puréed tomatoes to the skillet; cook until excess liquid evaporates and oil separates, 3 to 5 minutes. Add paneer, water, sugar, and salt; stir gently so paneer does not break apart. Cook until paneer absorbs some liquid, about 10 minutes. Stir in cream; simmer 5 minutes. Garnish servings with cilantro.