BUTTER - 1 TSP

firstly, in a large kadai heat 2 tbsp oil, 1 tsp butter, and 1 tsp cumin. saute until the cumin turns aromatic.

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ONION - 1 CHOPPED

now add 1 onion, 1 tsp ginger garlic paste, and saute until onions turn golden brown

2

CHILLI POWDER 1 TSP

keeping the flame on low, add ¼ tsp turmeric, 1 tsp chilli powder, ½ tsp cumin powder, 1 tsp coriander powder, ¾ tsp salt, and 1 tbsp besan.

3

SAUTE - LOW FLAME

saute until the spices turn aromatic. adding besan gives nice thickness and body to the gravy

4

TOMATO -3 CHOPPED

further, add 3 tomatoes and saute well

5

SOFT & MUSHY

saute until the tomatoes turn soft and mushy

6

CAPSICUM - CHOPPED

also, add ½ capsicum and saute for a minute.

7

WATER - 1 CUP

now add 1 cup water and mix adjusting the consistency as required.

8

PANEER - 200 GRAMS

further, add 200 grams of crumbled paneer and mix well

9

SIMMER - 2 MINUTES

cover and simmer for 2 minutes. do not overcook as the panner will turn chewy

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GARAM MASALA

now add ½ tsp garam masala, 1 tsp kasuri methi, and 2 tbsp coriander. mix well

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READY TO EAT

finally, enjoy paneer bhurji gravy with pav or chapati.

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