Marinate the paneer in yogurt and spices. The yogurt helps coat the paneer pieces with spices. When you pan fry the paneer, the yogurt forms a thin crust around the exterior.

You can do this step before or while you make the sauce. I usually pan fry the paneer first in batches with a tbsp of butter.

Add butter to the pan and add the Kitchen of India paneer tikka concentrate.

Add a cup of water and bring to boil. Then simmer covered for 20 minutes with occasional stirring..

Then add the cooked paneer and simmer for 5 mins and add a splash of heavy cream.

Finally garnish with fresh cilantro and dish out.