Step-by-Step Instructions

1. 1.Heat Oil and Butter

   Add oil to a pan, then add 1 tablespoon of butter and let it melt.

2. 2.Roast Cumin Seeds and Green Chillies

   Add 1 teaspoon of cumin seeds and 2-3 chopped green chillies to the pan. Roast for 1 minute until fragrant.

3. 3.Sauté Onions

   Add 2 finely chopped onions to the pan and sauté for 2 minutes until they become translucent.

4. 4.Sauté Tomatoes

   Add 2 finely chopped tomatoes and sauté until they soften and break down.

5. 5.Add Ginger Garlic Paste

   Add 1 tablespoon of ginger garlic paste and sauté very well until the raw smell is gone and the mixture forms a thick paste.

6. 6.Add Dry Spices and Salt

   Add 1/4 teaspoon turmeric powder, 1/2 teaspoon chilli powder, 1 teaspoon dry coriander powder, 1 teaspoon garam masala, and salt to taste. Fry the spices for 1 minute, ensuring they are well incorporated and fragrant.

7. 7.Add Water and Paneer

   Add a little water to the masala. Grate approximately 300g of paneer directly into the pan and mix it well with the masala until coated.

8. 8.Add More Water and Flavorings

   Add 1 cup of water to the mixture. Crush Kasturi Methi in your hands and sprinkle it over the paneer. Add finely chopped coriander.

9. 9.Cook Paneer Bhurji

   Mix everything well, then cover the pan with a lid and cook until the paneer is cooked through and the gravy thickens to a dry, crumbly consistency.

10. 10.Serve

    Stir and check for doneness. Serve the hot Paneer Bhurji with paratha, roti, or naan.