A playful vegetarian take on keema pav, this preparation turns paneer into a coarse, juicy filling served with toasted pav. Ranveer Brar’s version also uses peas, tomatoes and a freshly roasted spice mix.
Recipe: Fry 250g paneer cubes lightly and crumble them. Sauté onion, ginger-garlic-green chilli paste and tomato puree in ghee. Add turmeric, chilli powder, coriander powder and peas. Stir in paneer, a little water and kasuri methi. Cook for 4-5 minutes and serve with butter-toasted pav.