Combine 1 tbsp ghee and 1 tbsp butter in a non-stick pan. Place the pan on low flame.
Saute garlic and ginger paste for about a minute or until its raw aroma disappears and it starts getting slightly crunchy.
Add chopped onions.
Saute till it gets cooked beyond being translucent and reaches to the stage where it looks golden and slightly caramalized. Mix continuously for even cooking.
Next, add capcicum and saute till they are almost cooked. Mix continuously for even cooking.
Add to it the mild chilli powder, turmeric powder, maggi masala-e-magic, salt and dhanajeera powder. Combine everything very well
Saute till the spices are cooked and oil oozes. This is a very important step and the spices must be cooked on low flame.
Saute until they are cooked to the point of getting to be pulpy.
Add hot chilli powder, salt and green chillies and saute again till oil oozes. Mix frequently to avoid scorching. You may raise the flame to high.
Add about 1/2 cup water. Stir well.
Add paneer and combine everything very well. Bhurji will look quite dry at this point. Turn the flame low again.
Add fresh cream.
Crush kasuri methi between your palms over the bhurji.
Add coriander leaves and butter
Combine everytbing well. Oil will start oozing soon. Use this bhurji as it is if you like it dry.
Add around 150 ml water ( or more/less to get your desired consistency) in it. Turn the flame medium-high and wait till oil much oil floats on the surface of bhurji. Go for this step just before the time of serving.
Transfer Paneer Bhurji in a serving bowl, garnish with some chopped coriendar leaves and serve immediately with naan/ roti/ paratha and/or with rice.