Step-by-Step Instructions

1. 1.Grate Paneer

   Grate 200 grams of paneer using a grater with slightly larger holes. This quantity serves 6 people.

2. 2.Chop Vegetables

   Finely chop 2 medium onions, 1 large capsicum, and 4 large tomatoes using a vegetable chopper. If you don't have a chopper, you can finely dice them by hand.

3. 3.Crush Aromatics

   Crush 8 cloves of garlic, 1 piece of ginger, and 1 green chili into a coarse paste using a chili cutter. Do not make a fine paste; a coarse texture will enhance the flavor.

4. 4.Sauté Onions

   Heat 3-4 tablespoons of oil and 1 tablespoon of butter in a pan over medium heat. Add 1 teaspoon of cumin seeds and let them splutter. Then add the finely chopped onions and 0.5 teaspoon of salt. Sauté until the onions turn light golden brown.

5. 5.Add Capsicum

   Add the finely chopped capsicum to the pan and continue to sauté for 2 minutes over medium heat until it softens.

6. 6.Add Ginger-Garlic-Chili Paste

   Add the crushed ginger, garlic, and green chili paste to the pan. Sauté with the vegetables until fragrant, ensuring the raw smell disappears.

7. 7.Cook Tomatoes

   Add the finely chopped tomatoes to the pan. Cover the pan with a lid and cook for 2 minutes over low to medium heat until the tomatoes become soft and release their juices.

8. 8.Add Spices

   Add 1.5 tablespoons of Kashmiri red chili powder, 0.5 teaspoon of turmeric powder, 1 tablespoon of coriander powder, 1 tablespoon of pav bhaji masala, the remaining 0.5 teaspoon of salt, and 2 tablespoons of crushed kasuri methi.

9. 9.Mash Mixture

   Using a pav bhaji masher, thoroughly mash all the ingredients in the pan until they are well combined and the oil starts to separate from the mixture, indicating the spices are cooked.

10. 10.Incorporate Paneer

    Add the grated paneer to the mashed vegetable mixture. Gently mix the paneer with the gravy until it is well combined. Be careful not to mash the paneer too much.

11. 11.Add Water

    Pour 0.5-0.75 cup of hot water into the mixture and stir well to achieve the desired gravy consistency. If using a regular bowl, add about 1 bowl of hot water.

12. 12.Add Cheese and Ketchup

    Grate 2 cubes of Amul processed cheese directly into the ghotala. Add 1-2 tablespoons of tomato ketchup. Stir to combine all the ingredients. You can add more cheese if you prefer a cheesier taste.

13. 13.Simmer

    Cover the pan and let the ghotala simmer for 2 minutes over low heat until the oil separates on top and the cheese melts, creating a rich and flavorful dish.

14. 14.Garnish

    Garnish the hot paneer cheese ghotala with fresh coriander leaves for added freshness and flavor.

15. 15.Serve

    Serve the hot and delicious Paneer Cheese Ghotala immediately with pav, paratha, roti, or naan. Enjoy this popular street food!