In kadai, add 2 tbsp ghee and 2 tbsp butter.

Add 1 tsp cumin seeds and saute it.

Now add 1 cup chopped onion, 2 chopped green chilli and 1 tbsp ginger slits. saute it.

Then add 1 cup chopped tomatoes and salt. saute it.

Cover and cook till tomatoes become slightly soft.

Meanwhile, In a pan, add 2 tbsp besan and roast on low flame till it slightly changes its color.

Takeout roasted besan into bowl, add ½ tsp turmeric powder, ½ tsp black salt, 1 tbsp kasuri methi, 1 tsp coriander powder, 1 tsp red chilli powder, 1 tsp garam masala, ¾ cup fresh curd and ¼ cup milk. Mix well.

In a pan, add 1 tbsp ghee and 1 tbsp Kashmiri red chilli powder. Mix well and add into mixing bowl. (Refer video)

Masala paste is ready.

Now tomatoes become soft, add masala paste and some coriander leaves. Mix well.

Add ¼ cup hot water. Mix well and cook gravy for 2-3 minutes.

Now add crumbled paneer and mix well.

Add 1/3 cup hot water and cook sabzi for 2 minutes.

Garnish with coriander leaves and butter.

Serve paneer bhurji with kulcha, bread or naan.