Paneer Taka Tak

Heat butter on a large heavy-bottomed iron griddle or wide pan until it starts to sizzle.

Add the finely chopped onions and sauté on high heat to achieve a light char.

Mix the ginger-garlic paste and green chilies, tossing them rapidly for a minute.

Add the chopped tomatoes along with red chili powder, turmeric, and salt.

Cook the tomatoes until they soften and form a thick, chunky masala base.

Add the diced capsicum and sauté for 2 minutes, ensuring it retains its crunch.

Gently add the paneer cubes to the griddle and toss them with the masala using high-energy movements.

Sprinkle the chaat masala and crushed kasuri methi over the paneer, mixing thoroughly.

Cook for another 3-4 minutes until the paneer is heated through and the flavors are fully integrated.

Garnish with a handful of fresh coriander and a final knob of butter before serving piping hot.