Step-by-Step Instructions

1. 1.Prepare Onions

   Finely chop 4 medium/small onions.

2. 2.Sizzle Cumin Seeds

   Heat 2-3 tablespoons of oil in a hot pan. Add 1 teaspoon of cumin seeds and let them sizzle until fragrant.

3. 3.Sauté Onions

   Add the chopped onions to the pan. Cook for 10 minutes until they turn nicely golden brown.

4. 4.Add Ginger and Garlic

   Finely chop approximately a 1-inch piece of ginger and 4-5 cloves of garlic. Add them to the golden-brown onions, stir, and cook for another minute.

5. 5.Cook Tomatoes

   Chop 2 tomatoes. Add them to the pan along with 100ml of boiling water. Stir, cover, and cook for 10 minutes until the tomatoes soften and become mushy.

6. 6.Add Spices

   Add 1 teaspoon of salt, 1 teaspoon of turmeric powder, 1 teaspoon of homemade garam masala, and 1 teaspoon of chili powder. Then, add 1 tablespoon of dried fenugreek leaves (Kasuri Methi), crushing them between your palms. Stir well to combine all the spices.

7. 7.Incorporate Yogurt

   Turn off the heat. Add 100ml of normal tap water and 5 tablespoons of natural yogurt. Stir quickly and continuously to ensure the yogurt blends smoothly without splitting.

8. 8.Simmer Curry Base

   Turn the heat back on to low. Let the curry base simmer for 5 minutes.

9. 9.Add Honey

   Add 1 teaspoon of honey to the curry and stir it in.

10. 10.Prepare Paneer

    Cut the homemade paneer (or 300g of store-bought paneer) into desired cubes. The video shows both plain and herbed paneer being cut.

11. 11.Add Paneer and Finish

    Add the paneer cubes to the simmering curry. Let it cook for another 5 minutes, allowing the paneer to warm through and absorb the flavors.

12. 12.Garnish and Serve

    Garnish the paneer curry with fresh coriander. Serve hot with your choice of bread or rice.