METHOD TO PREPARE
In a large pan, heat the Nanak ghee over medium heat. Add the cinnamon stick and green cardamom pods, and sauté for 30-40 seconds until fragrant.
Add the finely chopped onions and sauté until they turn golden brown.
Add the garlic paste and ginger juliennes, and sauté for 1-2 minutes until the raw smell disappears.
Add the coriander powder, red chili powder, cumin powder, and turmeric powder. Cook for another 30 seconds, stirring constantly to ensure the spices do not burn.
Stir in the tomato sauce/puree and cashew paste. Cook for 5-7 minutes on medium heat until the masala thickens and releases oil from the sides.
Add the crumbled Nanak Malai paneer and ½ cup water to the masala. Mix well to coat the paneer with the spices. Cook for 3-4 minutes.
Stir in the cream, sugar, and salt. Let it simmer for another 2-3 minutes, allowing the flavors to blend.
Sprinkle garam masala powder and crushed kasuri methi over the bhurji, mix, and cook for a final 1-2 minutes. Serve hot with rotis, parathas, or naan.