Add a pinch of hing and cumin seeds, letting them sizzle.

Stir in the finely chopped onion and sauté until the onion turns soft and translucent.

Add the finely chopped tomatoes, green chili, and ginger.

Cook, stirring occasionally, until the tomatoes turn completely mushy and oil begins to separate at the edges.

Now add the finely chopped capsicum and cook for another minute so it softens slightly while keeping a bit of its crunch.

Lower the heat to low. Add the turmeric powder, red chili powder, coriander powder, and MDH pav bhaji masala.

Stir continuously for 30 seconds to bloom the spices without burning them.

Add the crumbled paneer into the pan. Crush the kasuri methi between your palms and sprinkle it in, along with the salt.

Mix gently to coat the paneer evenly and cook for 1 to 2 minutes just until heated through.

Sprinkle the fresh coriander leaves over the top. Turn off the stove completely.

Immediately scatter the grated cheese and fold gently, allowing the residual heat to melt it into a rich, creamy finish.

Finally, serve this delicious cheesy paneer bhurji with buttered pav, hot paranthas, or bread. Enjoy your meal!