Ingredients
Equipment
Method
- Add butter and oil to pan. Fry onions until nicely browned.

- Add garlic, ginger and green chillies. Fry till raw smell disappears.

- Add capsicum and sauté well.

- Add tomatoes and salt. Cook till completely soft.

- Add pav bhaji masala, garam masala, red chilli powder, turmeric and dhaniya powder.

- Add splash of water and cook for 5 minutes.

- Add grated paneer and mix really well.
- Finish with fresh cream and coriander leaves.

- Serve hot with chapathi, phulka, paratha or toasted bread.
Video
Notes
Brown onions really well — don't rush!
Butter + oil combination gives restaurant style richness.
Grate paneer — don't crumble by hand!
Add water with spices to prevent burning.
Cook spices 5 minutes before adding paneer.
Add cream at the end on low flame.
Don't overcook paneer — just mix and finish!
Best eaten fresh immediately.
Goes with chapathi, phulka, paratha, toasted bread and even rice!
Butter + oil combination gives restaurant style richness.
Grate paneer — don't crumble by hand!
Add water with spices to prevent burning.
Cook spices 5 minutes before adding paneer.
Add cream at the end on low flame.
Don't overcook paneer — just mix and finish!
Best eaten fresh immediately.
Goes with chapathi, phulka, paratha, toasted bread and even rice!
