Once warm add in the cloves, bay leaf, cumin, mustard seeds, fennel seeds, nigella seeds and saute for 20 seconds .
Now add in the onions and sprinkle some salt.
Cook the onions well until wilted and translucent for about 2 minutes.
Add in the ginger garlic paste and cook for 1 minute.
Add in the bell peppers and cook it for 1 minute.
Now discard the bay leaf and the cloves .
Add in the tomatoe puree , red chili powder, turmeric , coriander powder and cook the mixture on medium heat for 2 minutes.
Add in the vinegar and ketchup.
Now add in the paneer, crushed fenugreek and some salt to taste.
Cook it for a minute.
Give a taste test and adjust the spices if needed.
Switch off the flame .
Cool the filling completely before filling the pastry sheets.
Mustard oil is crucial for achari taste, if unavailable sub with veg oil and use 1 tablespoon mustard sauce after cooking tomato puree. Sub vinegar with 2 teaspoon of lemon juice towards the end . Always use crushed Fenugreek seeds towards the end as mentioned or else the mixture can turn bitter. Optional spices- cloves , bay leaves, nigella seeds , fenugreek , cinnamon if unavailable . Sub ketchup with ½ teaspoon sugar. This filling is enough to make 3 braided puffs serving 4 -6 pieces each . Double or half the recipe as needed.