Step 1: Sauté Aromatics

Heat oil and ghee in a pan. Once hot, add cumin seeds and let them splutter. Then, add chopped onion, green chilli, mint leaves, and ginger-garlic paste. Sauté for 3-4 minutes until the onions turn translucent.

Step 2: Add Spices

Add chilli powder, coriander powder, garam masala, turmeric powder, pav bhaji masala, and salt to taste. Mix well and sauté for one minute until the raw smell of the spices disappears.

Step 3: Cook Tomatoes

Add the chopped tomato and sauté for 2-3 minutes. Then, add 1/4 cup of water, mix, and cook for 5 minutes until the tomatoes are soft and the masala thickens.

Step 4: Add Paneer

Add the 200 gms of grated paneer to the pan. Mix it gently with the masala until everything is well combined.

Step 5: Garnish and Serve

Garnish with fresh coriander leaves and crush kasuri methi between your palms before adding it to the pan. Mix well one last time and serve hot with roti or pav.

• Use fresh, soft paneer for the best texture.

• Adjust the amount of green chilli and chilli powder to suit your spice preference.

• Do not overcook the paneer, as it can become chewy.

• Add finely chopped bell peppers (capsicum) along with the onions for extra crunch and flavor.

• Add 1/4 cup of green peas along with the tomatoes for a classic variation.