Once the oil is hot, add garlic and fry for a few seconds.
Add onion and ginger and fry till onion turns slightly brown.
Whisk yogurt with flour and add it in the pan.
Cook for a minute.
Add coriander powder, Kashmiri red chilli powder, turmeric powder, garam masala powder and salt.
Add little water and cook for a minute.
Add paneer, cream, kauri methi, lemon juice and honey and cook for 2-3 minutes.
Add water if required and cook for another minute.
For the tadka
Heat ghee in a pan.
When the ghee is hot, add garlic and fry till they turn light brown.
Pour the tadka over the curry.
Serve hot with Laccha Paratha or Naan.
Always use fresh yogurt for the curry. If it sour, it will ruin the taste of the gravy or if it's not fresh, it might split while adding in the pan.I have used oil to make the curry, but to make it rich, you can even use butter or ghee.You can adjust the amount of spices, to suit your taste buds.For a vegan version, use Tofu instead of Paneer.You can add cashew paste instead of fresh cream in Methi Paneer.If you are not a garlic fan, you can reduce the amount or totally skip adding it.Making this curry for everyday meals, then skip adding cream and make it healthier.If using frozen paneer, soak it in hot water for 10 minutes. It will become soft.To make the curry richer, you can shallow fry the paneer in oil until browned. Then soak it in water for some time. Squeeze and add in the curry.