Crumble 250 grams of paneer and set it aside. If using store bought paneer, remember to soak it in hot water for 20 minutes before using in the recipe. Also crush 1-inch ginger, 4 to 5 large garlic cloves and 1 to 2 green chilies using mortar and pestle and set it aside.

Heat 1 tablespoon oil and 1 tablespoon ghee in a pan on medium heat. Once hot, add 1/2 teaspoon cumin seeds and 1/4 teaspoon fennel seeds and let them sizzle for a few seconds.

Then add 1/4 teaspoon of hing (asafetida) and stir.

Add 1 medium red onion (chopped) along with crushed green chilies, ginger and garlic that you had prepared earlier and stir.

Cook for 5 minutes until light brown. You can add a pinch of salt here so that onions cook faster.

Add 2 medium chopped tomatoes (I de-seed them, this is optional) and cook for 3 minutes until softened.

Then add the following spices:

1 teaspoon coriander powder3/4 teaspoon pav bhaji masala1/4 teaspoon turmeric powder and1/4 teaspoon red chili powder (I usually use Kashmiri red chili powder which isn’t spicy).

Also add 3/4 teaspoon salt, stir and cook the spices for 30 seconds.

Then add the crumbled paneer and mix until everything is well combined.

Cook the paneer for 2 to 3 minutes. Do not overcook else it will become rubbery and chewy. Add in 2 tablespoon chopped cilantro. Squeeze in some fresh lemon juice and paneer bhurji is ready to be served. You can also sprinkle some garam masala or pav bhaji masala on top before serving.