Ingredients

• 2 tablespoons canola oil

• 1 lb hard paneer, cut into ¾-inch cubes

• 3 tablespoons unsalted butter

• 1 large yellow onion, finely chopped

• 1¾-inch piece fresh ginger, peeled and grated

• 6 cloves garlic, crushed or minced

• 2 (14-oz) cans crushed tomatoes

• 1 tablespoon kasoori methi (dried fenugreek leaves)

• 1 teaspoon ground cinnamon

• ¼ teaspoon ground cloves

• ½ teaspoon ground red chili powder

• 2 tablespoons honey

• 1½ teaspoons salt

• 1½ cups peas (fresh or thawed frozen)

• ½ cup heavy cream (plus extra for garnish)

• Toasted flaked almonds, for garnish

Instructions

1. Pan-Fry the Paneer
   Heat the canola oil in a large skillet over medium heat. Add the paneer cubes and lightly fry until golden on all sides. Remove and set aside.

2. Make the Base Sauce
   In the same pan, melt the butter over medium heat. Add the chopped onion and cook for 5–7 minutes until soft and lightly golden.

3. Add Aromatics
   Stir in the grated ginger and crushed garlic. Cook for 1–2 minutes until fragrant.

4. Add Spices and Tomatoes
   Add crushed tomatoes, kasoori methi, cinnamon, cloves, and red chili powder. Stir well and simmer for 10–15 minutes, stirring occasionally, until the sauce thickens and the butter begins to separate.

5. Sweeten and Season
   Stir in honey and salt, adjusting to taste.

6. Add Paneer and Peas
   Gently add the fried paneer cubes and peas. Simmer for 5 minutes so the flavors blend.

7. Finish with Cream
   Stir in the heavy cream and cook for another 2–3 minutes until the curry is rich and creamy.

8. Serve
   Garnish with a drizzle of cream and toasted flaked almonds.

Serving Suggestions

• Serve hot with naan, roti, or basmati rice

• Add extra kasoori methi for deeper aroma

• Adjust spice level with more or less chili powder

If you want a short social media version, vegan substitute, or restaurant-style plating tips, just tell me.