Are you craving a unique and delicious paneer dish that’s different from the usual? Try this amazing Paneer Ghotala recipe! This popular street-food dish is a flavourful medley of grated paneer, tangy tomatoes, crunchy onions, capsicum, and a special blend of spices. “Ghotala” means “scramble” or “mix,” and this recipe is exactly that, a wonderful scramble of textures and tastes.
It’s quick to make, incredibly satisfying, and perfect for a weekday dinner or a special weekend treat. Forget the usual paneer butter masala; this easy Paneer Ghotala will become your new favourite. It’s a beginner-friendly recipe that tastes just like the one you get at your favourite restaurant or street-side stall. Let’s make this delicious paneer gravy!
Also Read – The Best Paneer Fried Rice You’ll Ever Eat
Ingredients List:
- Oil
- 1 spoonful of Butter
- 1 tsp Cumin Seeds
- 3 Medium Onions Chopped
- 1 tbsp Garlic Paste
- 1/2 tbsp Ginger Paste
- 1 Green Chilli Chopped
- 2 Medium Tomatoes Chopped
- 3 Capsicum (Bell Peppers), Chopped
- 1/4 tsp Turmeric Powder
- 1 tsp Coriander Powder
- 1/2 tsp Cumin Powder
- 1 tbsp Paav Bhaji Masala
- 1 tbsp Red Chilli Powder
- Salt to taste
- Coriander Leaves
- 1 glass of Warm Water
- 300 g Paneer
- 1 tsp Kasuri Methi (Dried Fenugreek Leaves)
- Amul Cheese Cubes Grated (Optional, for garnish)
Also Read – Easy Paneer Bhurji Recipe You Must Try!
Step-by-step Instructions:
- Heat a pan (kadhai) and add a little oil. Once it’s warm, add the butter. Adding oil first stops the butter from burning.
- Once the butter melts, add the cumin seeds and let them roast well.
- Add the finely chopped onions. Sauté them on medium heat until they are well-cooked and light brown.
- Add the ginger paste and garlic paste. Cook for another minute until the raw smell is gone.
- Stir in the finely chopped green chilli and sauté for one more minute.
- Add the finely chopped tomatoes and cook for about 2 minutes, stirring well.
- Add the finely chopped capsicum. Continue to sauté everything together for 2-3 minutes.
- Turn the heat to low and add all the dry spices: turmeric powder, coriander powder, roasted cumin powder, pav bhaji masala, and chilli powder.
- Mix the spices well and cook for a minute.
- Add salt to your taste and a handful of chopped coriander leaves. Give it a good mix.
- Pour in one glass of lukewarm water and stir to combine everything into a gravy.
- Cover the pan with a lid, keep the heat on low, and let the gravy cook for 2-3 minutes.
- Remove the lid. Now, take the 300 g block of paneer and grate it directly into the bubbling gravy.
- Set the heat to medium and mix the grated paneer well, combining it with the masala gravy.
- Cover the pan again and let it cook on low heat for another 2 minutes.
- Open the lid and add the Kasuri Methi (crush it between your palms before adding) and some more fresh coriander leaves. Mix well.
- Your delicious Paneer Ghotala is ready! For an extra rich taste, you can grate some cheese on top before serving.
Also Read – Secret to the BEST Paneer Kheer Recipe
Cooking Tips for Better Results:
- Finely Chopped Veggies: Using a chopper for the onions, tomatoes, and capsicum gives the dish its signature texture. Don’t use a paste.
- Oil with Butter: Always add a little oil to the pan before the butter. This prevents the butter from burning and turning bitter.
- Lukewarm Water: Use lukewarm water for the gravy. This helps in maintaining the cooking temperature and blends the masalas well.
- Roast Masalas on Low Heat: When adding the dry spice powders, always turn the heat to low. This prevents them from burning and brings out their full flavour.
- Grate Paneer Directly: For the best texture, grate the paneer directly into the gravy. This helps it absorb all the flavours.
Variations:
- Vegan Version: To make this Paneer Ghotala recipe vegan, simply swap the paneer with grated tofu and use vegan butter or just oil.
- Spicy Version: If you like it extra hot, add one or two more chopped green chillies along with the first one, or increase the amount of red chilli powder.
- Kids-Friendly Version: To make it mild for kids, skip the green chilli and use a mild red chilli powder (like Kashmiri chilli powder, which is more for colour than heat). The optional cheese topping also makes it a hit with children.
- Extra Rich Version: Add a splash of fresh cream along with the paneer for a richer, more restaurant-style gravy.
Also Read – The Perfect Matar Paneer Gravy
Serving Suggestions:
- This versatile Paneer Ghotala is a street-food classic and tastes amazing with:
- Buttered Pav (Bread Buns)
- Bread Slices (toasted or plain)
- Chapati or Phulke (Roti)
- Naan or Kulcha
- You can even serve it as a filling for dosas or sandwiches!
FAQs (Frequently Asked Questions):
Q1: What is Paneer Ghotala?
Ans: Paneer Ghotala is a popular Indian street-food dish where grated paneer (cottage cheese) is cooked in a flavourful and spicy gravy made with onions, tomatoes, capsicum, and pav bhaji masala.
Q2: Can I use paneer cubes instead of grated paneer?
Ans: This recipe’s authentic taste and texture come from grated paneer. Using cubes will change it into a different dish, more like a Paneer Bhurji or sabzi.
Q3: Is Pav Bhaji Masala necessary for this recipe?
Ans: Yes, Pav Bhaji Masala is the key spice that gives Paneer Ghotala its unique, street-style flavour. It’s highly recommended not to skip it.
Q4: Can I make this recipe without onion and garlic?
Ans: The base of this recipe relies heavily on onion and garlic for flavour. While you could try making it without, the taste will be very different. You might need to add other spices, like asafoetida (hing), to compensate.
Q5: How can I store leftover Paneer Ghotala?
Ans: You can store leftovers in an airtight container in the refrigerator for 1-2 days. Reheat it in a pan, adding a splash of water or milk if it looks too dry.
Also Read – Masaledar Paneer | Spicy Paneer Recipe
Paneer Ghotala Recipe: Easy Street-Style Paneer Gravy
Ingredients
- Oil
- 1 spoonful of Butter
- 1 tsp Cumin Seeds
- 3 Medium Onions Chopped
- 1 tbsp Garlic Paste
- 1/2 tbsp Ginger Paste
- 1 Green Chilli Chopped
- 2 Medium Tomatoes Chopped
- 3 Capsicum Bell Peppers, Chopped
- 1/4 tsp Turmeric Powder
- 1 tsp Coriander Powder
- 1/2 tsp Cumin Powder
- 1 tbsp Paav Bhaji Masala
- 1 tbsp Red Chilli Powder
- Salt to taste
- Coriander Leaves
- 1 glass of Warm Water
- 300 g Paneer
- 1 tsp Kasuri Methi Dried Fenugreek Leaves
- Amul Cheese Cubes Grated Optional, for garnish
Instructions
- Heat a pan (kadhai) and add a little oil. Once it’s warm, add the butter. Adding oil first stops the butter from burning.
- Once the butter melts, add the cumin seeds and let them roast well.
- Add the finely chopped onions. Sauté them on medium heat until they are well-cooked and light brown.
- Add the ginger paste and garlic paste. Cook for another minute until the raw smell is gone.
- Stir in the finely chopped green chilli and sauté for one more minute.
- Add the finely chopped tomatoes and cook for about 2 minutes, stirring well.
- Add the finely chopped capsicum. Continue to sauté everything together for 2-3 minutes.
- Turn the heat to low and add all the dry spices: turmeric powder, coriander powder, roasted cumin powder, pav bhaji masala, and chilli powder.
- Mix the spices well and cook for a minute.
- Add salt to your taste and a handful of chopped coriander leaves. Give it a good mix.
- Pour in one glass of lukewarm water and stir to combine everything into a gravy.
- Cover the pan with a lid, keep the heat on low, and let the gravy cook for 2-3 minutes.
- Remove the lid. Now, take the 300 g block of paneer and grate it directly into the bubbling gravy.
- Set the heat to medium and mix the grated paneer well, combining it with the masala gravy.
- Cover the pan again and let it cook on low heat for another 2 minutes.
- Open the lid and add the Kasuri Methi (crush it between your palms before adding) and some more fresh coriander leaves. Mix well.
- Your delicious Paneer Ghotala is ready! For an extra rich taste, you can grate some cheese on top before serving.
