Paneer Cheese Ghotala is a quick, super-tasty street-style recipe made with shredded paneer and cheese cooked in a thick, spicy red gravy prepared from tomatoes, onions, butter, and aromatic masalas. This dish is a delicious vegetarian twist on the famous egg ghotala and has the same rich, bold flavors that make it a popular street food.
Traditionally served with butter-toasted, masala-coated pav, paneer cheese ghotala also pairs wonderfully with dosa, kulcha, or even paratha, making it a versatile dish for any meal. The creamy texture of grated paneer and melted cheese blends beautifully with the tangy tomato-onion base, creating a perfect balance of spice, richness, and taste.
In this recipe, I share a few important tips and a special ingredient that help you recreate authentic Surti-style ghotala at home, just like the one from street stalls. With only a few basic ingredients and a simple cooking process, you can prepare this quick and easy paneer ghotala that is sure to impress your family and guests. Do try this!
- Firstly, the ghotala gravy should be prepared using a tomato- and onion-based base. The proportion of tomatoes and onions should be equal for the perfect balance of tanginess and sweetness. Adding Kitchen King masala along with pav bhaji masala and regular spices greatly enhances the overall flavor of the ghotala.
- Secondly, make sure to grate the paneer using a large-hole grater; otherwise, it may turn mushy while cooking. Alternatively, you can crumble the paneer by hand. I also add cheese, which makes the gravy extra rich and flavorful. The proportion of paneer and cheese should be equal for the best taste and texture.
- Lastly, paneer cheese ghotala tastes best when prepared buttery and slightly spicy. Serve it hot with pav or dosa to enjoy its authentic street-style flavor.
Recipe video
Paneer cheese ghotala recipe | surti paneer ghotala | street style paneer ghotala
Ingredients
- 3 tbsp oil
- 1 tsp cumin seeds
- 1 cup finely chopped onion
- 2 chopped green chilli
- 1- inch chopped ginger
- ¼ cup chopped green garlic
- 1 cup grated tomatoes
- 2 cup chopped palak leaves
- 2-3 tbsp butter
- ½ tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp coriander powder
- ½ tsp kitchen king masala
- 1 tbsp pavbhaji masala
- ½ cup hot water or as required
- 1 medium size boiled potatoes
- 100-150 grm paneer
- 100 grm or 3 cheese cubes
- 2 tbsp malai
- Garnish with butter - cheese and coriander leaves
- Serve with butter roasted pav
Instructions
- In a pan, add 3 tbsp oil and 1 tsp cumin seeds. Then add 1 cup chopped onion and sauté until the onion becomes translucent.
- Add 2–3 chopped green chillies, 1-inch ginger, and ¼ cup chopped green garlic. Sauté well.
- Now add 1 cup grated tomatoes and salt. Sauté until oil releases from the sides of the pan.
- Add 2 cups chopped palak leaves and sauté until the palak becomes slightly soft.
- Now make a place in the centre. Add 2 tbsp butter, ½ tsp turmeric powder, 1 tsp red chilli powder, 1 tsp coriander powder, ½ tsp kitchen king masala, and 1 tbsp pav bhaji masala. Sauté well.
- Add ½ cup hot water and mix well. When the gravy starts boiling, add 1 medium-sized boiled potato, mashed into the gravy. Mix well.
- Using a hand masher, mash everything for a smooth and perfect gravy texture.
- Add 150 g grated paneer and 100 g grated cheese. Mix well.
- Now add 2 tbsp malai, mix well, and cook the ghotala on low flame for 2–3 minutes so the masala flavours absorb well.
- Paneer cheese ghotala is ready. Garnish with grated cheese, butter, and coriander leaves.
- Serve hot paneer cheese ghotala with butter-roasted pav and salad.
Notes
- The proportion of onions and tomatoes should be the same.
- Grate the tomatoes using a grater to achieve the perfect texture for ghotala.
- Butter enhances the taste of ghotala.
- The addition of kitchen king masala and pav bhaji masala enhances the flavor of ghotala.
- Adding boiled potatoes gives thickness and binding to the ghotala.
- Grate the paneer using a large-hole grater to get the perfect texture for ghotala.
- Malai gives a creamy texture to ghotala.