Once hot add in cumin, onion, ginger garlic and sautee for 3-4 minutes on medium heat.
Add in the bell peppers and saute for 2 minutes.
Add in the tomato and tomato puree .
Add in all the spices called for including some salt . Mix everything well .
Cover and cook for 3 minutes .
Add in cubed paneer , ketchup, yogurt . Mix well and cook for another 2 minutes on low heat .
Now add in the cabbage , coriander and mint leaves. Cook for a minute. Do not overcook for the crunch.
Taste and adjust seasoning if needed.
Add freshly squeezed lemon as desired.
Recipe link for instant dosa , no rice & no fermentation here. - gluten free Indian crepes .Using mustard oil elevates the overall flavor. Substitute- You may use cooking oil of your choice and add 1 tablespoon yellow mustard.You may substitute yogurt with sour cream or mayonnaise. Just skip lemon juice if doing so.If going low carb skip the ketchup.If you do not have pav bhaji masala use garam masala instead. If you do not have rest of the spices then use 1 tablespoon curry powder plus 1 teaspoon cayenne instead. Substitute chat masala with some more lemon juice and ¼ teaspoon ground black pepper and rock salt.This spice level of this recipe is 3 on 5 , 5 being hot. Always adjust the heat according to your taste.This is a dry paneer masala recipe. You may make gravy by adding 1 cup tomato puree .If using store bought paneer it tends to be very hard here in United States. Just dunk paneer cubes in hot water for 5 minutes and then proceed with the recipe.Purple/ red cabbage adds good crunch and fiber plus looks vibrant. If unavailable add in green cabbage.