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.
ONION - 1 CHOPPED
now add 1 onion, 1 tsp ginger garlic paste, and saute until onions turn golden brown
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.
SAUTE - LOW FLAME
saute until the spices turn aromatic. adding besan gives nice thickness and body to the gravy
TOMATO -3 CHOPPED
further, add 3 tomatoes and saute well
SOFT & MUSHY
saute until the tomatoes turn soft and mushy
CAPSICUM - CHOPPED
also, add ½ capsicum and saute for a minute.
WATER - 1 CUP
now add 1 cup water and mix adjusting the consistency as required.
PANEER - 200 GRAMS
further, add 200 grams of crumbled paneer and mix well
SIMMER - 2 MINUTES
cover and simmer for 2 minutes. do not overcook as the panner will turn chewy
now add ½ tsp garam masala, 1 tsp kasuri methi, and 2 tbsp coriander. mix well
READY TO EAT
finally, enjoy paneer bhurji gravy with pav or chapati.