Cut the paneer into 1 inch pieces and shallow fry it in oil until it is light golden.
Grind the above mentioned masala into a smooth paste, without adding any water.
Heat the butter in a pan and add the ground masala.
Fry the masala in medium flame, until it thickens and the oil separates.
Now add the coriander-cumin powder, garam masala and the chilli powder.
Fry for 2-3 more mins.
Then add salt, honey, kasoori methi and the sour cream and stir well to combine.
Let it cook for a couple of minutes and then add the fried paneer pieces to it and let it simmer for about 5-8 mins.
Add some water if needed to get the right gravy consistency.
Remove from flame and garnish with butter.
Recipe courtesy: My Cooking Journey
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.