Creamy Paneer Butter Masala with Homemade Garlic Naan

Heat 1 tablespoon of ghee or unsalted butter in a large skillet or pot over medium heat. Add the finely chopped onion and cook for 5-7 minutes, until softened and translucent.

Stir in the minced garlic and ginger paste. Cook for 1 minute more until fragrant, being careful not to burn the garlic.

Add the garam masala, turmeric powder, and red chili powder. Cook for 30 seconds, stirring constantly, to toast the spices.

Pour in the crushed tomatoes and 1/2 teaspoon of salt. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 15 minutes, allowing the flavors to meld.

Stir in the heavy cream and paneer cubes. Simmer gently for 5 minutes, uncovered, until the paneer is heated through and the sauce has slightly thickened.

Taste and adjust salt if needed. Garnish generously with fresh chopped cilantro.

Warm the garlic naan according to package instructions or by heating it in a dry skillet over medium heat for 1-2 minutes per side until soft and pliable. Serve the Paneer Butter Masala hot with the warm garlic naan.