Preheat oven to 200°C (400°F). Arrange 6 frozen or homemade samosas on a baking sheet lined with parchment. Brush each lightly with neutral oil or melted butter. Bake for 18–22 minutes, turning once halfway, until golden and crisp. If using deep-fried samosas, crisp in oil to reheat and drain on paper towels.

Cook paneer and vegetables

While samosas cook, heat 2 tbs vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté 5–6 minutes until soft and translucent. Add minced garlic and grated ginger and cook 30–45 seconds until fragrant. Add paneer cubes and cook 3–4 minutes, tossing gently, until they get light golden edges. Stir in green peas and cook 2 minutes.

Season filling

Add ground coriander, cumin, garam masala, turmeric, salt, and pepper to the skillet. Cook 1–2 minutes, stirring to coat the paneer and peas. If mixture seems dry, splash 1–2 tbs water. Stir in chopped cilantro, remove from heat, and keep warm.

Butter Chicken Sauce

In a small saucepan over medium-low heat, melt 2 tbs butter. Add ginger-garlic paste and cook 30 seconds. Pour in 1 cup tomato passata or crushed tomatoes and simmer gently for 6–8 minutes to reduce slightly. Stir in garam masala and smoked paprika, then whisk in heavy cream. Cook another 2–3 minutes until the sauce is glossy and slightly thickened. Season with lemon juice and 1/2 tsp salt. Keep warm.

Peanut Sauce

In a small bowl, whisk together 3 tbs peanut butter, 1 tbs soy sauce, 1 tsp rice vinegar, 1 tsp honey (or maple syrup) and 1/2 tsp chili garlic sauce if using. Add warm water 1 tbs at a time until sauce reaches a smooth, pourable consistency (about 2 tbs). Taste and adjust sweetness, acidity or salt.

Scallion Aioli

Combine 1/2 cup mayonnaise, sliced scallion greens, 1 tsp lemon juice, 1/2 clove minced garlic and 1/4 tsp salt in a bowl. Mix until smooth. Refrigerate until assembly to let flavors meld.

Tamarind-Date Chutney

Whisk together 2 tbs tamarind paste and 2 tbs date paste with 2 tbs water until smooth. Add 1/4 tsp cumin powder and 1/4 tsp salt. Adjust thickness with a little more water if necessary. Warm briefly in microwave or a small pan if you prefer a looser sauce.

Cucumber Mint Raita

Stir together 1/2 cup yogurt, 1/2 cup finely diced cucumber, 2 tbs chopped mint, 1/2 tsp lemon juice and 1/4 tsp salt. Chill until ready to serve.

Assembly & Garnish

On a large platter or individual plates, spoon a thin pool (about 1/3–1/2 cup) of warmed butter chicken sauce where the samosas will sit.

Place the hot samosas (3 per serving if serving 2) on top of the sauce. Scatter the warmed paneer and peas mixture over and around the samosas so some paneer sits atop each samosa.

Drizzle peanut sauce in a zigzag over the samosas and paneer (about 1–2 tbs). Add scallion aioli in a thinner drizzle or small dollops (about 1–2 tbs). Dot tamarind-date chutney sparingly for sweet-tangy contrast (about 1–2 tbs). Spoon a couple tablespoons of cucumber mint raita to the side.

Garnish with thinly sliced scallions, toasted sesame seeds and a generous handful of fresh cilantro leaves. Serve immediately while samosas are hot and crisp.