The first thing you want to do is melt the butter in the saucepan and add in the onions and cumin seeds and cook till the onions turn translucent and soften.

Then add in the spices, tumeric, chilli powder, garam masala and coriander powder along with the ginger garlic paste and cook for 2 minutes.

Then add in the tomato puree and water and mix well and allow to cook for 10 minutes

While the sauce is simmering cut the paneer into bite size pieces and pan fry till golden brown on all sides.

Once the sauce has reduced and the tartness of the puree cooked out then season it with salt and add in the Kasuri methi/dried fenugreek leaves.

Add in the cream and mix well. Finally add the paneer and garnish with coriander.

Enjoy!