Remove the melted cheese rounds from the oven and work quickly while they are still soft. Place each round over an inverted muffin mould or small bowl and gently press the sides down. Allow them to cool completely so the cheese firms up into stable, crisp cups.

Heat the ghee and butter together in a heavy-bottomed pan over medium heat. Once melted and glossy, add ginger paste and chopped green chilli. Sauté briefly until aromatic, keeping the heat controlled so the fats stay fragrant and do not brown.

Lower the heat slightly and add turmeric, red chilli powder, coriander powder, and salt. Stir continuously so the spices bloom evenly in the fat without scorching. This step builds depth and prevents raw spice from flavouring the final bhurji.

Add the crumbled paneer and mix gently, ensuring every piece is coated with the spiced fat. Cook for a few minutes until the paneer is heated through and lightly crisp at the edges, avoiding over-stirring to keep the texture soft and crumbly.

Sprinkle garam masala and fresh coriander over the paneer. Mix once, then turn off the heat immediately to preserve aroma. Spoon the warm bhurji into the cooled cheese cups just before serving so the cups stay crisp.