In a chopper or pull string chopper add onions, garlic and green chili and finely chop them.
Remove the chopped onion mixture in a bowl and keep aside.
Heat oil in a pan. Add 1 tbsp butter.
Add cumin seeds and let they crackle. Add ginger garlic chili paste.
Saute till the raw smell of ginger garlic goes away.
Add the finely chopped onion green chili. (You can skip green chili if you want less spicy)
Saute till the onions become translucent and soft.
Add the crushed tomatoes. (I had crushed them in chopper. So they are coarsely crushed and not smooth). Mix well and cover and cook on medium to high heat till the water from tomatoes in dried). It will take around 7-8 minutes.
Add chopped capsicum. Mix well and cook till capsicum softens.
Add spices - turmeric powder, red chili powder, coriander cumin powder, pav bhaji masala. Saute everything well. Add little water if the mixture is dried and spices are getting burnt.
Take kasuri methi and crush between palms and add. Mix well .
Add grated paneer and salt .
Add water and cheese. (I had used low fat cheese slices). Mix well till cheese is melted.
Cover and simmer on low to medium heat for 5 - 7 minutes. The oil will start to float on top.
Add garam masala. Mix well.
Mix well . Paneer cheese ghotala is ready to serve.
Remove the paneer cheese ghotala in a serving bowl. Garnish with coriander or green garlic leaves, grated paneer, and strips cheese slices. Serve it hot with paratha, missi roti, pav, bread and salad and enjoy!!
I had served paneer cheese ghotala with mint missi roti and sliced onions and cucumber for a complete dinner.