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Dice your onion and grate your ginger and garlic with a microplane.
Add oil to pan over medium-high heat, then add garlic and ginger.
Reduce heat to medium and add spices. Cook until fragrant.
Add tomato sauce/puree. Simmer until you can see oil on the edges.
Add yogurt, mix quickly.
Once incorporated, add your paneer and peas, then mix. Add ½ cup water, salt, honey, and fenugreek and stir, then cover and let cook until everything is warmed through.
Remove lid and cook on high until it's reduced to a thicker sauce and almost all the water has evaporated, stirring regularly.
Serve with roti, naan, or basmati rice.
Note: you can fry your paneer if you like a crispy edge before simmering in the curry. This is versatile! I am going to make mine with green beans and tofu, because that's what I have in my fridge.