Where can one find a homemade recipe for Paneer Butter Masala?

Ingredients:

- 1 cup tightly packed paneer (homemade or store-bought), cut into 1-inch cubes

- 2 tablespoons vegetable oil

- 1 teaspoon cumin seeds

- 1/2 teaspoon turmeric powder

- 1/2 teaspoon red chili powder

- 1/4 teaspoon garam masala

- 1/4 teaspoon salt

- 2 tablespoons finely chopped onions

- 2 tablespoons finely chopped tomatoes

- 1 tablespoon finely chopped ginger

- 1 tablespoon finely chopped garlic

- 1 cup tomato sauce (homemade or store-bought)

- 2 tablespoons heavy cream

- 2 tablespoons butter, divided

- 1 tablespoon freshly chopped cilantro leaves for garnish

Instructions:

1. Heat the oil in a large skillet or wok over medium-high heat. Add the cumin seeds and toast until they sizzle and turn fragrant, about 1 minute.

2. Add the paneer cubes and cook, stirring occasionally, until they are golden brown on all sides, about 5-7 minutes. Remove the paneer from the skillet and set aside.

3. Reduce the heat to medium and add the onions to the skillet. Cook until they are translucent and softened, about 3 minutes.

4. Add the tomatoes, ginger, and garlic and cook until the tomatoes are softened and the mixture becomes fragrant, about 5 minutes.

5. Add the tomato sauce, turmeric powder, red chili powder, garam masala, and salt and stir well to combine. Bring the mixture to a simmer and cook for 5 minutes.

6. Return the paneer to the skillet and stir well to combine with the sauce. Simmer for 3 minutes, or until the paneer is heated through.

7. Add the heavy cream and stir gently to combine. Simmer for 2 minutes.

8. Remove the skillet from the heat and add 1 tablespoon of butter. Swirl the skillet gently to melt the butter and evenly coat the paneer butter masala.

9. Transfer the paneer butter masala to a serving dish and garnish with the remaining 1 tablespoon of butter and the chopped cilantro leaves.

Serve the paneer butter masala hot with rice, naan, or roti. Enjoy!