1. Take 4 bitterguard, wash, no need to scrape skin, cut into 1 inch cubes, put in a kadai, pour some milk until they are covered, add 4-5tbsp greek yogurt, salt and boil until soft. It creates the paneer channa all over them. Water should almost evaporate.
2. Now, remove the channa around the bitterguard and cut the bitterguard into rounds.
3. Now in a kadai, add oil, mustard, cumin, pumpkin seeds, hing, 2 medium onions chopped, curry leaves, then add the bitterguards without channa and let them cook until they get browinsh edges.
4. Make paste with around 10 cashew nits, grind them first, then add 4 garlic cloves, small ginger piece, 4 green chillies, coriander leaves, about 30g paneer (2 small squares), add 2 tbsp yogurt, salt and make smooth paste.
5. Add this paste on the bitterguards, mix well and cook for few mins.
6.Now add the channa, and also 2 more squares of paneer (around 30g) crumbled, mix well.
7. Add 1tsp chat masala, check salt, cook for a min with lid closed.
8.Serve hot with Roti.
9. You can add cream also, but I skipped and still tastes very creamy and yummy.
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