Prep all ingredients as per instructions.

Make homemade tomato puree and homemade paneer.

Crumble the paneer and keep aside.

Heat a teaspoon of oil in a heavy bottomed pan on medium heat.

Add the roughly chopped onion, garlic and ginger and saute until lightly browned and caramelized.

Allow to cool and grind in a mixer grinder to make a smooth onion paste.

Add little oil to the same pan and add the onion paste back.

Add turmeric powder, red chili powder, and garam masala powder. Saute for a few seconds.

Add the tomato puree. Stir well to combine and bring to a boil.

Optionally add a tablespoon of butter for a richer taste.

Add salt and adjust spices to taste.

Stir in the fresh cream, turn off the heat, and keep the gravy mixture aside.

Heat oil in a heavy bottomed pan for the Paneer Bhurji.

Add cumin seeds and allow them to crackle.

Add the finely chopped onion, bell peppers, ginger, green chilies, and saute until soft and cooked through.

Add the chopped tomatoes, turmeric powder, fenugreek leaves, kasuri methi, and stir fry for 3 to 4 minutes until the methi leaves wilt and soften.

Stir in the crumbled paneer, salt, and chili powder, and combine all ingredients well.

Add the paneer bhurji to the spicy creamy tomato gravy.

Give the Paneer Bhurji Gravy a brisk boil and turn off the heat.

Check the salt and spices and adjust to taste.

Stir in the chopped coriander leaves into the Methi Paneer Bhurji and serve warm.

Serve with Phulkas and a Summer Lettuce Salad.