Fry 1 tsp of cumin seeds, ginger paste, garlic paste along with 1 tbsp of curry leaves in 1 tbsp of cooking oil in a skillet for about 2 to 3 minutes.

Then, add 1 piece of onion (small, finely chopped) and fry till translucent or until it turns golden brown in color.

Now, add 1 piece of tomato (small, finely chopped) and sauté until it turns soft and pulpy. Cook for 5 to 7 minutes on medium heat. (Pro tip: Mash the tomato further as it cooks for a smoother, restaurant-style masala base.)

Add ¼ tsp of turmeric and stir well. Then, add 1 tsp of salt, ½ tsp of red chili powder, ½ tsp of garam masala powder, 1 tsp of coriander powder and mix it well. Cook until dry.

Then, add 350 grams crumbled paneer and mix it well. Cook for 8 to 10 minutes on medium heat. Add 1 tsp of dry fenugreek leaves (crushed) and 2 tbsp of finely chopped coriander leaves and mix it well. Remove it from heat and keep aside. (Pro Tip: Add paneer off direct heat if using fresh, soft paneer. It holds shape better and won't turn rubbery.)

In a mixing bowl, take 150 grams of dosa mixture and ½ cup of yogurt. Add water as required.

Mix it nicely leaving no lumps. Check the consistency. Let it rest for 5 minutes.

Heat a tawa, sprinkle some water and wipe off completely. Now, pour a ladle full of dosa batter in the center.

Spread it gently and evenly. Cook on medium heat for 2 to 3 minutes. Add some butter on it and spread it evenly. (Pro Tip: Do not add too much butter at this stage. A thin butter layer right after spreading gives the crispest edge.)

Put the prepared paneer on it on one side. Spread it nicely with a spoon.

Fold it gently. Remove it from pan.

Your tasty and healthy homemade paneer dosa is ready.