Veg Cheese Paneer Ghotala

PREPARATION

1. Grate 200 grams of paneer using a grater. Transfer to a bowl and keep aside.
2. In a mortar, add 1 tablespoon ginger, 1 tablespoon green chili and 1 tablespoon garlic. Crush using a pestle. Add 35 milliliters water and crush again into a coarse paste.
3. Heat 1 tablespoon butter in a pan, add 1 teaspoon cumin seeds and let them splutter. Add 70 grams onions and cook for 5 - 7 minutes.
4. Add crushed ginger-garlic-chili paste and cook for 5 minutes.
5. Add 100 grams tomato and 60 grams bell pepper. Mix well and cook for 5 - 7 minutes.
6. Add 1 teaspoon salt, 1/4 teaspoon turmeric, 1 teaspoon paprika, 1 teaspoon coriander powder, 1 teaspoon chaat masala, and 1 tablespoon pav bhaji masala. Mix well.
7. Add 300 milliliters warm water and bring to a boil. Cover and cook 5 - 8 minutes.
8. Open the lid and stir well. Add grated paneer and mix well. 
9. Add 200 milliliters water and mix well. Cover and cook for 3 - 4 minutes.
10. Open the lid, add 1 teaspoon dry fenugreek leaves and 1 tablespoon coriander. Mix well and cook for 1 minute.
11. Remove from the heat. Garnish with grated parmesan cheese.
12. Serve hot.