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 sunflower oil (or preferred cooking oil) in a hot pan. Add 1 teaspoon of cumin seeds and let them sizzle.

3. 3.Sauté Onions

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

4. 4.Prepare Ginger and Garlic

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

5. 5.Add Ginger and Garlic

   Once the onions are golden brown, add the chopped ginger and garlic and cook for another minute.

6. 6.Add Tomatoes and Water

   Chop 2 medium tomatoes and add them to the pan. Add 100ml of boiling water, stir, cover the pan, and cook for 10 minutes until the tomatoes are mushy and cooked down.

7. 7.Add Spices

   Add 1 teaspoon each of salt, turmeric powder, garam masala, and chili powder. Add 1 tablespoon of dried fenugreek leaves, crushing them in your hand before adding. Stir well. Turn off the heat.

8. 8.Incorporate Yogurt

   Add 100ml of normal tap water and stir. Add 5 tablespoons of natural yogurt and stir thoroughly while the pan is off the heat to prevent the yogurt from splitting.

9. 9.Simmer Curry Base

   Turn the heat back on to low and cook for 5 minutes.

10. 10.Add Honey and Paneer

    Add 1 teaspoon of honey and stir. Cut 300g of paneer into bite-sized cubes and add them to the curry.

11. 11.Final Cook

    Stir gently and cook for another 5 minutes on low heat to warm the paneer through. Add a splash of water (approximately 50ml) to adjust consistency if needed.

12. 12.Serve and Garnish

    Serve the hot paneer curry into a serving bowl and garnish with fresh coriander leaves.