Method

​heat 2 teaspoons of oil, add chopped methi leaves.
saute for a minute until wilted and remove onto a plate.
in the same pan, add 2 teaspoons of oil.
add chopped garlic and fry until the colour changes.
add ginger and onion and fry for a minute.
now add red chilli powder and turmeric powder. Mix for 15-20 secs taking care not to burn the masala.
add tomato puree and sauté until oil releases.
this step takes about 2-3 minutes.

Add honey, garam masala and salt to taste.
mix well and add 1/2 cup water to thin down the gravy.
let it simmer for 2-3 minutes and start to boil.
add cream and bring to a gentle boil.
do not over boil after adding cream.
time to add sautéed methi leaves. Mix well adjust salt.
drop in the paneer cubes and gently mix.
If serving later then add the paneer cubes and bring to a light boil.
in another pan, heat 1 teaspoon of ghee.
add 1 tablespoon garlic and fry until golden brown.