Step 1

To a wok/ kadhai, add oil and let heat for a few seconds on medium flame. Add sliced onions, garlic and ginger and let cook until lightly browned.

Step 2

Add cubed tomatoes and salt. Cover and let cook on medium flame for 10 minutes.

Step 3

Take off the lid, lightly sauté the mixture pressing down the softened tomatoes with the back of the wooden spoon.

Step 4

Add garam masala, chilli powder and cover and cook for additional 5 minutes. (see note 1)

Step 5

Turn off the flame and add 1/2 cup of water. Let the mixture cool to room temperature for 10-15 minutes.

Step 6

Transfer the mixture to a blender and puree. Add the remaining 1/2 cup of water and puree again.

Step 7

Transfer the puree back to wok and cook for a couple of minutes on low flame for 3-4 minutes until it just begins to boil from the edges. Add honey and mix. Turn off the flame and add cream. Mix well.

Step 8

Add cubed paneer and mix gently. Serve with rice/ naan.