Paneer Makhani

Step 1

Place the 12-inch skillet on the stove and set heat to medium. Add 2 tablespoons of butter and wait until it melts and stops foaming, about 60 seconds.

Step 2

Add 1 tablespoon of ginger-garlic paste to the hot butter and stir constantly for 30 seconds until it smells strongly fragrant and the raw edge softens.

Step 3

Pour in the entire can of crushed tomatoes and stir until fully blended with the butter and paste, about 20 seconds.

Step 4

Reduce heat to medium-low and simmer uncovered for 8 minutes, stirring every 2 minutes, until the sauce darkens to a rust color and thickens slightly.

Step 5

Pour in 0.5 cup of heavy cream and stir until completely smooth and uniform, about 30 seconds — the sauce should now look pale orange and creamy.

Step 6

Gently add 8 ounces of paneer cubes to the sauce and stir slowly to coat them without breaking, about 20 seconds.

Step 7

Simmer on medium-low for 4 minutes, stirring very gently every minute, until the sauce coats the paneer and the cheese is heated through but still soft.

Step 8

Taste the curry and add salt and pepper a pinch at a time until it tastes balanced — savory, slightly tangy, and buttery.

Step 9

Pour into bowls or onto plates and serve immediately with rice or naan on the side.