Begin by chopping the ripe tomatoes into small pieces or blending them until smooth, depending on your preferred texture. Prepare the paneer by cutting it into bite-sized 2 cm cubes and soaking briefly in warm salted water to keep it soft.
Heat a heavy-bottomed pan over medium heat and add cumin seeds. Toast them until fragrant, about 30 seconds, until they start to pop and release aroma.
Add finely chopped onions or the tomato puree directly to the pan, cooking until the mixture turns a golden color and smells sweet, about 10 minutes. This slow cooking helps develop the base flavor.
Stir in ginger-garlic paste and cook for 2 minutes until fragrant and raw smell disappears, stirring constantly.
Add the pureed or chopped tomatoes and cook until oil begins to separate from the masala, about 15 minutes. The sauce should thicken and deepen in color.
Pour in the heavy cream and add butter, stirring gently to create a smooth, velvety sauce. Add a splash of water if needed to loosen the consistency.
Gently add the paneer cubes into the sauce, ensuring they are coated evenly. Reduce the heat to low and let everything simmer together for about 10 minutes, allowing the flavors to meld and the sauce to thicken further.
Sprinkle garam masala and crushed kasuri methi over the curry, stirring gently. Taste and season with salt as needed.
Once the sauce is glossy, thick, and flavorful, turn off the heat. Serve the Paneer Makhni hot, garnished with fresh herbs if desired, alongside naan or rice.
