Paneer Ghotala Recipe (Surti Street Style)
Surti street-style paneer ghotala with grated paneer in a buttery pav-bhaji masala, finished with cheese. Ready in about 25 minutes with pav.
Equipment
- Wide pan
- Potato masher
- Box grater
Ingredients
For the masala base
- 2 tablespoons oil
- 2 tablespoons butter plus 1 teaspoon for finishing
- 1 teaspoon cumin seeds
- 1 medium onion finely chopped, about 3/4 cup
- 1 tablespoon ginger-garlic paste or 1 inch ginger + 4 garlic cloves, crushed
- 2-3 green chilies finely chopped, adjust to taste
- 2 medium tomatoes finely chopped, about 1 1/2 cups
- 1/4 cup cilantro stems and leaves finely chopped, divided
- 2 tablespoons green garlic chopped, optional winter Surti touch
- 1/4 cup capsicum finely chopped, optional
Spices
- 1/4 teaspoon turmeric powder
- 1-1 1/2 teaspoons Kashmiri red chili powder
- 1 teaspoon coriander powder
- 1-1 1/2 teaspoons pav bhaji masala
- 1/2 teaspoon garam masala
- 1/2 teaspoon chaat masala or black salt kala namak, optional
- 1 teaspoon tomato ketchup optional, stall-style tang
- 1 teaspoon kasuri methi crushed
- 3/4 teaspoon salt or to taste
- 1/2-3/4 cup hot water as needed
Paneer and finish
- 200-250 g paneer grated
- 2 tablespoons processed cheese or mozzarella grated, for topping
- cilantro extra, for garnish
- pav, roti, or dosa butter-toasted, to serve
Instructions
Prep the paneer
- Grate the paneer on the large holes of a grater. Set aside.
Cook the masala
- Heat oil and 2 tablespoons butter in a wide pan on medium. Add cumin seeds and let them crackle.
- Add onion and a pinch of the salt. Sauté 3 to 4 minutes until soft and lightly golden at the edges.
- Stir in ginger-garlic paste, green chilies, optional green garlic, and half the cilantro. Cook 1 minute until the raw smell fades.
- Add tomatoes and capsicum if using. Cook 4 to 5 minutes until the tomatoes soften. Mash with a potato masher until thick and jammy.
- Lower the heat. Add turmeric, Kashmiri chili powder, coriander powder, pav bhaji masala, garam masala, optional chaat masala or black salt, and optional ketchup. Splash in 2 to 3 tablespoons hot water so the spices do not burn. Cook 1 to 2 minutes until the masala looks glossy and oil peeks at the edges.
Finish the ghotala
- Add the grated paneer. Mix gently so every strand is coated. Pour in 1/2 cup hot water, more only if it looks too dry. Simmer on low 2 to 3 minutes. Taste and adjust salt.
- Crush kasuri methi between your palms and stir in. Finish with 1 teaspoon butter, remaining cilantro, and grated cheese on top. Cover for 30 seconds so the cheese softens.
- Serve hot with butter-toasted pav, soft roti, or dosa.
Notes
Mash the onion-tomato base until dense before adding paneer so the gravy does not taste watery.
Use hot water to loosen the masala. Cold water can make the gravy seize.
Simmer grated paneer only 2 to 3 minutes on low so it stays soft.
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently with a splash of hot water. Do not freeze.
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