Firstly, heat oil in a Kadai and add ginger garlic paste, saute it for few seconds and add onion paste.

Saute it for 2 minutes till onion paste turn brown and the raw smell goes.

Now add red chili powder, turmeric powder, coriander powder, salt, and mix well till the spices are blended well.

Finally, add tomato puree, honey, and let the gravy cook on a medium flame till 2 minutes stirring occasionally.

Lastly, switch off the flame, cover it with a lid, and keep it aside.

Firstly, take a bowl and add hung yogurt to it.

Now add turmeric powder, red chili powder, coriander powder, garam masala, and salt to it.

Mix all the spices well in the yogurt till it is smooth.

Now cut paneer, onion, and capsicum into cubes and keep all the cubes ready in a tray.

Add all the above ingredients to the prepared marination and leave it aside for 30 minutes.

Once everything is properly marinated heat a non-stick griddle or a Tawa, add oil and paneer cubes in the Tawa.

Let it cook for a few seconds on a medium flame, then flip the paneer cubes.

Roast paneer cubes on all the sides till dark brown and keep it ready on a plate.

Repeat the same procedure with onion and capsicum too.

Heat butter in a pan, add gravy, paneer tikkas, roasted onion, and capsicum too in the gravy. Mix it well and let it cook for a further 2 -3 minutes. Switch off the flame, add fresh cream and garnish with fresh coriander leaves.