Paneer Butter Masala a la me

I say a' la me only because I do a few eclectic things to the ingredients, but the taste and masala profile is mostly derived from my favourite paneer butter masala recipe found here. I do a few things differently though, so pay attention!

Serves 4 people, takes about 30 minutes to make (if you're super efficient)

Vegetables:
1. 3 medium sized red onions (do not use the sweet yellow ones)
2. 6 finely diced roma tomatoes
3. 1 medium sized green pepper - diced into medium squares
4. Paneer - cubed
Spices:
1. Kasuri Methi (this is the integral part of the dish, where most of the flavour comes from, so don't skip)
2. Coarsely chopped ginger and garlic ( I prefer the latter myself)
3. Dhania powder, Chilli powder, Turmeric (normal masala proportions)
4. 1/2 tbs of honey (trust me!)
5. Cream

1. Fry off your paneer in a tava with just a slight drizzle of oil.
2. Fill a bowl with warm water + salt + turmeric and add the fried paneer to this water
3. The oil will separate out from the paneer, and the salt will seep in, and you'll have nice soft paneer to use in the end
4. Boil a pot of water, and add coarsely diced onions to this water - boil till the onion becomes translucent
5. Fish out the onions and paste with ginger, garlic and green chillies (for the extra spice kick) - puree without adding any water.
6. Heat oil/ghee/butter in a pan, add jeera till it cracklets just lightly - add the diced green peppers and fry for 1 minute (don't worry about it cooking, it has plenty of time to cook while the onion and tomato fries, etc.)
7. Add the pureed onion mixture. Saute till it becomes brown.
8. Add the chopped tomatoes - saute till the oil separates and the tomatoes are fully cooked.
9. Add the masala and a generous portion of kasuri methi to taste - don't add a cup, it might get bitter. Add the honey at this point as well, and salt. Be generous with the chilly powder if you intend to add a lot of cream in the end.
10. Add the paneer cubes, and cream to your satisfactory fat limit (I've added anywhere between two tablespoons of cream to an entire half pint depending on who I'm cooking for) - simmer covered for 5-6 minutes.
11. Top of with freshly chopped coriander - this really gives it a pop.

Sometimes, I've added a table spoon of ground cashewnut paste to this gravy while it was still simmering, but I found that it makes it too rich for me to eat when I do that - so I've avoided it ever since, and it seems to taste just fine.