Heat oil and ghee in a pan on medium heat. Then add the cumin seeds and fennel seeds and let them sizzle for few seconds.

2- Then add the hing and stir.

3- Add the chopped onion, along with crushed green chilies, ginger and garlic and stir.

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

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

6- Then add coriander powder, pav bhaji masala, turmeric and red chilli powder (I usually just use Kashmiri red chilli powder which isn’t spicy). Add salt and mix and cook the spices for 30 seconds.

7- Then add the crumbled paneer and mix everything together.

8- Cook the paneer for 2 to 3 minutes. Do not over-cook else it will become rubbery and chewy. Add in the cilantro.



Squeeze in some fresh lemon juice and serve paneer bhurji with paratha or on a toast!

You can also sprinkle some garam masala or pav bhaji masala on top before serving.