Heat 1 tap ghee in a nonstickpan, add makhana and saute on low heat for 5 to 6 minutes or till crisp. Transfer on to a plate and set aside.

Heat 2 tbsp ghee in the same pan add onion and saute till golden brown. Add tomato, green chilli, ginger, garlic, salt and saute well. Cover and cook for 4 minutes. Switch off the flame. Allow to cool slightly.

Transfer the mixture into a blender jar and add 1/4 cup water and blend to a smooth paste.

Heat remaining ghee in the same pan add cumin seeds and let them change colour. Add the prepared paste and mix well. Cover and cook for 4 minutes.

Add red chilli powder, cumin powder, haldi and mix well. Cook for few seconds.

Add 3/4 cup water and mix, cook for a minute, add green peas, paneer, rakhana and mix well.

Sprinkle garam masala, kasuri methi and fresh cream and mix well. Add honey and mix, take the pan off the heat. Transfer into a serving bowl.

Garnish with coriander and serve hot with chapati, para tha.