Paneer Ghotala Recipe, Surati Veg Ghotala

Cut half of the 200 g paneer into tiny cubes, then take the remaining half and cut into larger cubes.
Heat ½ tablespoon oil in a non-stick frying pan over medium flame. Once hot, fry the small and large cubes of paneer until golden brown. Set the paneer aside. No need to cook the crumbled or grated paneer.
Over medium heat, add 1 tablespoon oil to a large kadai or deep-sided non-stick frying pan. Once the oil is hot, gently sauté 80 g onion (chopped) until soft. Add a Handful coriander (chopped) and 1 teaspoon ginger garlic paste, mixing until the raw smell of the paste fades. Next, add 1 large tomato (chopped) along with Sea salt (to taste), and cook, stirring constantly, until the tomatoes become soft and "jammy."
Add ½ teaspoon red chilli powder, ½ teaspoon coriander powder, ¼ teaspoon turmeric powder, and ½ teaspoon cumin powder. Stir well and cook until the raw smell fades, but be careful not to burn.
Firstly, add 300 ml water. Then, add 200 g paneerhalf grated, half crumbled) to the pan. Simmer on low-medium heat, until you reach the desired consistency.
Garnish with more chopped coriander if you like.
Take 6 pav. Cut each pav through the middle and heat 1 tablespoon butter on a tawa or frying pan over medium heat. Once it melts, add 1 pinch red chilli powder. Place the pav on the frying pan, facing downwards, and cook until lightly crisp and buttery.
Serve hot with extra chopped onions and lemon segments.