Boil 3 litre of milk in a pan and bring it to a boil. Dilute lemon juice with water and add to hot milk. Stir continuously. Paneer and water separate.  Sieve paneer and remove extra water from the paneer. Scramble paneer and keep it aside.

In a mixture jar, add soaked dry red chilli, ginger, garlic and required water. Grind it into a smooth paste. Chilli garlic paste is ready. Keep it aside.

Heat ghee and oil in a pan, add cumin seeds and roast for a minute.

Then add chopped onion and sauté till onion become translucent.

Add grinded paste and sauté till oil separates from the sides of the pan.

Lower the gas flame and add red chilli powder and coriander powder. Mix well.

Add chopped tomatoes and salt. Cover and cook till tomatoes become soft and mashy.

Then add chopped capsicum and sauté for 2 minutes.

Add hung curd and stir continuously till oil separates from the sides of the pan.

Now add a cup of water and mix well.

When the gravy comes to a boil, then add crumbled paneer and mix well.

Add garam masala and kasuri methi. Mix well.

Finally, add butter and mix into gravy.

Switch off the flame and serve paneer bhurji with naan or paratha and onion salad.