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Ingredients:
Use micro plane to grate garlic and ginger into a small ramekin or bowl. Set aside
Open diced tomatoes, dice onion and place into another small bowl or ramekin together. Set aside.
Measure out spices into another small bowl. Set aside.
Wash rice and cook by your desired method
Add butter to a large pot on medium heat and stir butter until it melts and froths, then add in ginger/garlic paste, sprinkles some salt, and sweat for 4-6 minutes
Turn the heat to high and add spices and sweat for 1-2 minutes, then add another ½ tbsp butter and stir and cook for 2 minutes
Add onions and tomatoes and a little salt, cover, and turn heat to medium-low and cook for 10-15 minutes ,then blend with an immersion blender
Add heavy cream and taste and adjust for salt
Add 1 ½ tbsp oil to another skillet set over high heat, then salt your block of paneer and brown it on both sides. Cut into cubes and add to sauce.
Serve over rice with warm naan