Soak cashew in some water for 15-20 minutes
Cut the paneer into two equal parts. Crumble one part and cut the other part into small pieces
Marinate the paneer pieces with the marination ingredients and set aside
Heat a fry pan or kadhai and add 2 tablespoon ghee. Add the whole spices and fry for a minute
Add ginger and fry for a few more seconds
Add tomatoes and salt. Simmer until the tomatoes are completely done
Cool it completely and blend it along with soaked cashews into a smooth paste. Pass the paste through a sieve
Pour the tomato gravy back to the pan and add the crumbled paneer. Simmer on low flame. Add ½ – 1 cup water and adjust the consistency
In another pan, heat the remaining ghee. Fry the paneer pieces lightly and set aside
In the same pan, add onions and fry it until golden brown. Add the spice powders and fry on a low flame for 1-2 minutes
Add the fried onion mix and paneer pieces to the tomato gravy and mix gently
Simmer until the oil separates from the gravy
Lightly crush the kasuri methi and add it to the bhurji
Garnish with coriander leaves and serve hot
