To prepare the filling, heat ghee. Add the onion, tomato, green chilli and ginger garlic paste and saute with some salt till wilted.

Add the turmeric and red chilli powder and saute it for a minute.

Drain the paneer from water and crumble into the mixture. Saute it well for a couple of minutes, adjust seasoning and switch off.

In a large pan, melt the butter. Whisk the eggs well with some salt and pepper. Pour into the pan and spread to make it a large round.

Cook till the top looks done. Spread the paneer filling in the center. Sprinkle the coriander leaves and mozarella cheese on top.

Now slowly fold side by side pressing onto the cheese for the omelette to stick. Cook for a couple of minutes or till the cheese looks melted.

Transfer to your serving plate and enjoy hot! You can give it a drizzle of ketchup or siracha sauce.