A rich and flavorful paneer dish with a creamy tomato-based sauce, perfect for a comforting meal.
Heat some oil in a saucepan and add the chopped tomatoes, grated ginger, bay leaf, cardamoms, fenugreek seeds, and red chili powder.
Ensure the tomatoes are cooked until soft for a smooth puree.
Cover the saucepan and let the mixture cook until the tomatoes are soft and mushy.
Stir occasionally to prevent sticking.
Allow the mixture to cool slightly, then blend it into a smooth puree and strain through a sieve.
Straining removes any seeds or skin for a silky texture.
Return the puree to the saucepan, add salt, sugar, and garam masala, and simmer for a few minutes.
Taste and adjust seasoning as needed.
Add the paneer cubes to the sauce and cook until they are heated through and soft.
Gently stir to avoid breaking the paneer cubes.
Stir in the cream, reserving a little for garnish, and remove from heat.
Do not boil after adding the cream to prevent curdling.
Garnish with the reserved cream and chopped coriander leaves before serving.
Serve hot with your choice of bread or rice.
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