Paneer Ghotala

Published by Rohit Chandarana on


Servings 4

  • 3 medium sized finally chopped Onion
  • 2/3 tsp ghee
  • 1 tsp butter
  •  2-3 medium size Tomato
  • 1/2 tsp cumin seeds(jeera)
  •  A Pinch of Asafoetida
  • Capsicum 20 gm approx as per your taste
  • 200 gms Panner( crumbled or mashed)
  • 2-3 cheese cube( grated)
  • 1/2 tsp turmeric powder
  • 1 tsp red chilli powder( kashmiri mirch)
  • Coriander for garnishing
  • 3/4 tsp Pavbhaji masala
  • 3/4 tsp kitchen King masala
  • 3/4 tsp Chhat masala
  • Salt as per taste


  • Take a pan and 2-3 table spoon Ghee and one table spoon butter
  • Add Cumin seeds (Jeera) and a pinch of (asafoetida) hing to it
  •  Once cumin seeds start to crackle reduce the flame and add  turmeric and a kashmiri mirch powder and mix properly
  • Cook for 2-3 minutes make sure masala doesn’t burn.
  • Now add finely chopped onion and keep stirring for few minutes till it softens
  •  Now it’s time to add Tomato  and stir f till the tomatoes  softens.
  •  Mash it properly.
  • It’s time to add flavour (masala) add kitchen King masala, Chaat masala and Pavbhaji masala
  • Stir for 1-2 minutes or till the time masala cooks properly
  • Now it is the time to add Paneer
  • Add 2 cheese cube and mix it properly
  •  Add some water (as per required thickness)
  • It’s time to add important ingredient Yes You guess it Right SALT as per taste.
  • Mix it properly
  •  Cover it with lid and cook on a low flame for 4-5 minutes.

Remember every masala needs it’s time to get mixy with each other and once you give that time it really tastes good.
Serve with Pav (roast in butter or ghee).
Don’t forget to garnish with Most lovely coriander

Prepare and leave your comment to improve myself so that I can post and come up with some more lovely yummy recipes.
Till then enjoy Paneer Ghotala.

Difference between Paneer Ghotala and Paneer Bhurji is Bhurji is dry and No cheese in cooking (yes you can add from top) and Ghotala is slightly liquid and Good amount of cheese at the time cooking.