Paneer Butter Masala

Press the cottage cheese between paper towels to remove excess moisture. Cut into 1-inch cubes and set aside.

Dice the onion finely. Mince the garlic and ginger and combine in a small bowl.

Heat 2 tbsp butter in a large skillet over medium heat. Add the diced onion and cook, stirring occasionally, until soft and golden, about 5–7 minutes.

Add the garlic-ginger mixture and cook for 1 minute, stirring constantly, until fragrant.

Add the garam masala, paprika, turmeric, and cumin. Stir constantly for 30 seconds to toast the spices.

Pour in the crushed canned tomatoes and vegetable broth. Stir well to combine. Bring to a simmer over medium heat.

Simmer uncovered for 10 minutes, stirring occasionally, to allow the sauce to reduce slightly and flavors to meld. Season with salt to taste.

Gently stir the cottage cheese cubes into the simmering sauce. Cook for 5 minutes without stirring vigorously to prevent the cheese from breaking apart.

Reduce heat to low. Stir in the heavy cream and the remaining 1 tbsp butter. Simmer for 3–5 minutes until the sauce is warm and smooth; do not boil.

Taste and adjust seasoning. Transfer to a serving dish and garnish with fresh cilantro. Serve hot with basmati rice or naan bread.