firstly, in a large kadai heat 2 tbsp oil, 1 tsp butter, and 1 tsp cumin. saute until the cumin turns aromatic.
now add 1 onion, 1 tsp ginger garlic paste, and saute until onions turn golden brown.
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 until the spices turn aromatic. adding besan gives nice thickness and body to the gravy.
further, add 3 tomatoes and saute well.
saute until the tomatoes turn soft and mushy.
also, add ½ capsicum and saute for a minute.
now add 1 cup water and mix adjusting the consistency as required.
further, add 200 grams of crumbled paneer and mix well.
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.
finally, enjoy paneer bhurji gravy with pav or chapati.