Paneer Ghotala recipe card video

Paneer Ghotala Surti Style | Creamy Street-Style Paneer Bhurji

Paneer Ghotala Surti Style – a rich, creamy, street-style paneer curry made with grated paneer, cubes, butter and pav bhaji masala. Perfect with pav, roti or naan. Quick, tasty and restaurant-style.

Introduction

Paneer Ghotala is a famous street-style dish from Surat, known for its rich, creamy, spicy and absolutely addictive flavour. It literally means “mix-up,” where grated paneer, soft paneer cubes, butter and a spiced masala base come together to create a dhaba-style curry. This Surti version is bold, vibrant and pairs beautifully with pav, roti or paratha. Perfect for weekend dinners, parties or when you crave something indulgent.

Traditional & Regional Value of Paneer Ghotala

Paneer Ghotala originated from the bustling night food streets of Surat, where vendors experimented with paneer bhurji and mixed it with a buttery gravy—creating the popular “ghotala.” Surat’s love for rich, spicy and flavour-loaded food made this dish an instant hit. Today, Paneer Ghotala is found at food trucks, laari stalls and Punjabi restaurants across Gujarat.

Is Paneer Ghotala Healthy?

Paneer Ghotala is moderately indulgent because of butter and cream, but paneer itself is a great source of protein and calcium. You can reduce oil or butter for a lighter version. Adding capsicum and tomatoes increases fibre and nutrition. Homemade Paneer Ghotala is always healthier than restaurant versions, where extra butter is often used.

Recipe Key Ingredients & Steps (Quick Summary)

Key Ingredients

• Paneer cubes + grated paneer – for the signature “ghotala” texture
• Tomato puree – base of the gravy
• Capsicum – adds crunch and flavour
• Ginger & green chilli – for heat
• Butter – essential for Surti-style richness
• Pav bhaji masala – gives the authentic street flavour
• Fresh cream – optional but enhances creaminess

Quick Method

1. Heat butter and oil in a pan.
2. Add ginger, green chilli and capsicum. Sauté lightly.
3. Add tomato puree and cook until the oil separates.
4. Add pav bhaji masala, red chilli powder, turmeric and salt.
5. Add grated paneer and mix well.
6. Add paneer cubes and a splash of water or milk.
7. Simmer until thick, creamy and well combined.
8. Finish with fresh cream and coriander.

Tips & Tricks

• Use fresh paneer for the softest texture.
• Grated + cubed paneer gives the perfect ghotala combination.
• Cook tomatoes well for a deep masala flavour.
• For authentic Surti taste, don’t skip pav bhaji masala.
• Add a cube of butter at the end for street-style richness.
• Adjust spice levels as per preference—Surti style is usually spicy.

Variations of Paneer Ghotala

• Jain Paneer Ghotala: Skip onion & garlic; use tomato + capsicum base.
• Cheese Ghotala: Add grated cheese on top for extra richness.
• Healthy Version: Reduce butter and add more veggies like peas & carrots.
• No Tomato Version: Use curd + cashew paste for a mild creamy gravy.

Watch video and learn how to make Traditional Paneer Ghotala

What to Serve Paneer Ghotala With?

• Pav (lightly toasted with butter)
• Tawa roti or phulka
• Garlic naan or butter naan
• Lachha paratha
• Simple jeera rice (for a meal-style option)
• Onion rings, lemon wedges & fresh salad

Frequently Asked Questions (FAQ)

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