Step-by-Step Instructions

1. 1.Prepare Onions

   Finely chop 4 medium/small onions.

2. 2.Heat Oil and Cumin Seeds

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

3. 3.Sauté Onions

   Add the finely chopped onions to the pan. Sauté for 10 minutes, stirring occasionally, until they turn a beautiful golden brown color.

4. 4.Prepare Ginger and Garlic

   While the onions are cooking, finely chop the ginger and garlic.

5. 5.Add Ginger and Garlic

   Add the chopped ginger and garlic to the golden-brown onions. Cook for another minute, stirring constantly, until aromatic.

6. 6.Prepare Tomatoes

   Chop 2 tomatoes into small pieces.

7. 7.Add Tomatoes and Boiling Water

   Add the chopped tomatoes and 100ml of boiling water to the pan. Stir well to combine all ingredients.

8. 8.Simmer Tomatoes

   Cover the pan with a lid and let the mixture simmer for 10 minutes. This helps the tomatoes break down and become mushy, forming a rich base for the curry.

9. 9.Add Spices

   Remove the lid and stir. Add 1 teaspoon of salt, 1 teaspoon of turmeric, 1 teaspoon of homemade garam masala, 1 teaspoon of chili powder, and 1 tablespoon of dried fenugreek leaves (crush them between your palms before adding). Stir thoroughly to incorporate the spices.

10. 10.Add Normal Water

    Turn off the heat. Add 100ml of normal room temperature tap water and stir.

11. 11.Add Yogurt

    Add 5 tablespoons of natural yogurt to the pan. Stir quickly and continuously while the heat is still off to ensure the yogurt blends smoothly and doesn't split.

12. 12.Cook Yogurt Mixture

    Turn the heat back on to low. Cook the curry for 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.

13. 13.Add Honey

    Add 1 teaspoon of honey and stir it into the curry. This adds a subtle sweetness that balances the spices.

14. 14.Prepare Paneer

    Cut 300g of paneer into desired cubes. (The video shows cutting a block of homemade paneer, including a herb-infused variety).

15. 15.Add Paneer

    Add the paneer cubes to the simmering curry. Gently fold them in to coat with the sauce.

16. 16.Heat Paneer

    Let the paneer cook in the curry for another 5 minutes on low heat, just to warm it through and allow it to absorb some of the flavors without becoming tough.

17. 17.Garnish and Serve

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