Heat the Pan: Place a pan or kadhai on the stove. Add oil and the butter cube. Let the butter melt perfectly.

Add Aromatics: Toss the cumin seeds into the hot oil. Once they crackle, add the finely chopped onion and sauté until it turns light golden brown.

Sauté the Paste: Stir in the crushed ginger, garlic, and green chilli paste. Sauté for about a minute to remove the raw, earthy smell.

Cook Tomatoes: Add the finely chopped tomatoes and a pinch of salt. Mix well and cook until the tomatoes turn soft and mushy.

Add Spices: Lower the heat so you don't burn the spices. Add coriander powder, cumin powder, turmeric, garam masala, both red chilli powders, and the paneer masala. Mix everything wonderfully.

Cook the Masala Base: Pour in a little splash of water (just under half a cup) so the spices don’t stick to the bottom. Cover the pan and let the masala cook gently on low heat for exactly 5 minutes.

Add Vegetables & Paneer: Once the masala is cooked and aromatic, remove the lid. Add your paneer cubes, frozen green peas, chopped capsicum, carrots, and French beans. Mix thoroughly so the masala coats all the veggies evenly.

Simmer and Cook: Keep the heat strictly on low. Do not add extra water—the vegetables will cook perfectly in their own steam and the moisture from the lid. Cover the pan and cook for another 5 to 7 minutes.