To make the Thecha:
Heat 1 tsp oil in a pan. Add garlic, green chillies, peanuts, cumin seeds and coriander stems.
Sauté for 1–2 minutes.
Allow the mixture to cool slightly.
Transfer to a mixer jar, add a little water and grind to a coarse paste. Keep aside.

To make the Paneer Bhurji:
Grate the paneer and keep aside.
Heat oil in a pan and add cumin seeds.
Add chopped garlic and sauté briefly. Add sliced onions and fry for 2–3 minutes.

Add ginger, tomatoes, capsicum and green chillies. Cook for another 2–3 minutes.

Once the vegetables are cooked, add turmeric, cumin powder, coriander powder and Kashmiri red chilli powder. Add a little water, mix well and cook until the spices are nicely sautéed.

Add the grated paneer and mix everything well.
Add 2–3 tbsp prepared thecha and combine thoroughly.

Cover and cook for a few minutes so that the paneer absorbs all the delicious flavours.

Finally, add salt as required, a little sugar, crushed kasuri methi and chopped coriander. Mix well, turn off the heat and cover for a minute or two.

Serve hot with roti, paratha or phulka.