Cut Paneer/Tofu into 1 inch cubes and shallow fry them in butter/oil. I never deep fry the paneer or tofu. Shallow frying them in couple of tablespoons of oil works equally well. Drain the pieces on a paper towel and use the rest of the oil/butter in the pan to make the gravy.
If needed, add a tsp more of oil in the pan and fry the cut onion, bell pepper. Once they are lightly cooked, add the ginger garlic paste and fry it for a minute more.
Now add the cut tomatoes, green chilies and ketchup and cook it on a medium flame until the tomatoes are soft (around 5 mins)
Grind the soaked cashews into smooth paste and pour it in the pan. Next add the soy sauce, chili powder and salt and cook it for few minutes.
Add the fried paneer/tofu and mix well. If the gravy is too thick add little water and let it all come together.
Once it starts boiling add the honey mixed in warm water.
Toast the sesame seeds in a pan and add this to the gravy.
Garnish with spring onions, coriander leaves and serve hot with Chapathis or paratha.