Heat a pan or kadai and add 1 tsp of oil. When the oil is hot, add the onion petals and saute until it turns slightly soft. Transfer it to a plate and set them aside. Ensure to retain the crunch and not overcook the onion petals.
In the same kadai, add the paneer cubes and saute them till it turns light golden brown. This step is optional, though. Transfer it and set it aside.
Add the remaining 2 tsps of oil to the kadai and when it is hot, add the finely chopped shallots, onions, and ginger garlic paste. Saute until the onions turn soft and translucent.
Mix the 2 tbsp of tomato paste with ½ cup of water and add it. Also, add all the spices - red chili powder, coriander powder, cumin powder, salt, turmeric powder, and garam masala.
Add ¼ more cup of water, and over medium-low heat, cook this onion-tomato-spice paste for about 8 to 10 minutes or until the raw smell of the spices goes off. Please do not leave this mixture unattended and keep mixing it every two to three minutes.
Now add the sauteed onion petals and paneer. Mix well.
Add the cream and cook for a couple of minutes.
Next, add the sugar and crushed fenugreek leaves. Mix and cook again for a couple of minutes.
Finally, add some cilantro and turn off the heat. Serve hot with rice or roti of your choice. You can add one more tbsp of cream on top before serving.
As always, adjust the salt and spices to taste.
My paneer do pyaza is not runny gravy curry. You can thin down the consistency by adding little extra water or cream.
Instead of tomato paste, you can add ½ to ¾ cup of store-bought or homemade tomato puree. Alternatively, you can use two medium-sized fresh tomatoes as well. Make sure you cook the tomatoes to a nice mushy consistency.
Sugar is optional.
If you find the store-bought paneer hard, you can soak it in hot water for about 15 to 20 minutes.