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1. In a wok add 2 tbsp Purvi Organicos A2 ghee
2. Once ghee is hot add 1 tsp cumin seeds and let it splutter
3. Next add 2 tsp besan and cook the besan till it turns aromatic and slightly golden. Do this on low flame else besan will burn
4. Once besan is roasted, add 1 tsp chopped ginger, garlic and green chilli. Sauté for 2 minutes
5. Then add 1 chopped onion and cook till onion is slightly golden. Keep the flame low only
6. Once onion is golden add 2 small chopped tomatoes and cook for 2 minutes
7. Then add 1/2 cup water and cook the masala till ghee is separated
8. In 1/2 cup curd mix 1/2 tsp turmeric powder, 1 tsp chilli powder, 1 tsp or as per taste salt, 1 top coriander powder, 1 tsp amchur powder and mix everything well
9. Once the onion tomato masala is cooked well, add this curd mix to the wok and mix everything well.
10. Cook this masala for 5 to 7 minutes till ghee is released from the wok
11. Add 200 grams grated Paneer to the masala and mix it well
12. Add 1 tsp Kasuri methi and some fresh coriander leaves
13. Mix everything well and let it cook for 5 to 7 till some water is evaporated and the Bhurji comes together
14. Garnish with coriander and ginger juliennes
15. Serve with parathas cooked in Purvi Organicos A2 cow ghee. Enjoy