Paneer Bhuna Masala

Method

1. 1Heat oil, crackle cumin, slow-brown onions for 12 minutes — patience here builds the fry until oil separates depth.
2. 2Add ginger-garlic and tomato puree with chilli, coriander powder and salt; cook till the masala leaves the side of the pan.
3. 3Slip paneer in, toss gently — fry until oil separates is dry, the masala should hug each piece.
4. 4Add a splash of water if too dry, cook 6 minutes covered.
5. 5Crush kasuri methi over and add butter for shine.
6. 6Finish with garam masala and coriander; serve hot.