Heat vegetable oil and ghee in a pan over medium-high heat.
Once the oil is hot, add cumin seeds and asafoetida (hing) and let them crackle for 4-5 seconds.
Add onions, ginger, and garlic and fry until onions are slightly browned (4-5 minutes). Keep stirring frequently.
Add tomatoes and green chilies and cook for another minute. Keep mashing the tomatoes with the back of the ladle while cooking.
Add coriander powder, turmeric powder, pav bhaji masala, and Kashmiri red chilli powder and cook for 1-2 minutes.
Crumble paneer and add it to the pan along with spinach, salt, cumin powder, garam masala powder, and lime juice and mix well. Cook for 2-3 minutes.
Garnish with 2 tablespoon chopped cilantro and serve hot.
Palak Paneer Bhurji is ready!
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