For Paste

• In a bowl, add tomatoes, ginger, green chilli, degi red chilli powder, turmeric powder, cumin seeds and coriander seeds.
• Add black peppercorns, oil and salt to taste. Give it a good mix, transfer the mixture to a mixer grinder jar and grind it into a smooth, fine paste.
• Keep it aside for further use.

For Paneer Marination

• In a bowl, add paneer, degi red chilli powder, garam masala, ginger-garlic paste, mustard oil and salt to taste. Mix well and marinate.
• Keep it aside for further use.

For Searing

• In a pan, add mustard oil. Once it’s smoking hot, place marinated paneer pieces in the oil and let it sear on both sides for at least 3-4 minutes.
• Transfer them to a tray and let them cool.
• Now, mash the paneer using a masher or grate it with the help of a grater. Keep it aside for further use.

For TariWali Paneer Bhurji

• In a handi, add ghee. Once it’s hot, add black cardamom, onions and ghee. Cook for 3-4 minutes or until the onions turn translucent.
• Add prepared paste and cook for a while until oil separates from the masala.
• Add water, butter and green peas. Saute for a minute.
• Add degi red chilli powder, coriander powder, dry fenugreek leaves, garam masala and salt to taste. Cook for a minute.
• Add water and let it boil for 10-12 minutes or until the gravy is cooked.
• Add crumble paneer and cook for another 4-5 minutes.
• Finish it with fresh coriander leaves and green chillies. Give it a quick boil.
• Transfer it into the serving dish or bowl, garnish it with coriander sprig and lemon wedge.
• Serve hot with roti or ladi pav.