• Heat butter and oil in a pan over medium heat. Add ginger paste, chili paste, and asafoetida, and saute for a few seconds.
• Then add the green peppers and cook over medium heat for 2-3 minutes, or until soft.
• Add chopped tomatoes, turmeric powder, red chili powder, cumin powder, coriander powder, pav bhaji masala, and salt to taste. Mix well and cook the tomatoes until soft, the mixture thickens, and the oil separates from the sides. It will take about 8-10 minutes; stir the mixture often.
• Add ½ cup of water, mix, and continue cooking the gravy for 4-5 minutes.
• Then, add crumbed paneer and mix well with the tomato masala. Cook the bhurji for 2-3 minutes; do not overcook. Add more water if required to adjust the consistency.
• Finally, add the cilantro and kasuri methi. Taste and adjust the salt if needed, then turn off the heat.
• Transfer the Paneer Bhurji to a serving bowl, then top it with more chopped cilantro and a small cube of butter, if preferred.

Serving Suggestions

• Serve Paneer Bhurji with Roti, Naan, or Paratha.
• It can be served with buttered pav or toasted bread.
• Use it as a filling for sandwiches or wraps.
• Serve it with jeera rice or plain rice.