Paneer Ghee Roast
Course: Indian KitchenServings
2
servingsPrep time
15
minutesCooking time
20
minutesCalories
470
kcal
Ingredients
Mundu Chilli: 3 no
Kashmiri dry red chilli: 3
Coriander seeds: 2 tsp
Jeera: 2 tsp
Black pepper corns: 1 ½ tsp
Fennel seeds: 1 ½ tsp
Methi seeds: 1 tsp
Cloves: 2
Garlic: 3-4 cloves Ginger: 1 inch
Tamarind water: 2 tbsp
Water: 2-3 tbsp
Ghee: 3-4 tbsp
Paneer: 200 gm, cubes
Onion: 1/2 cup, chopped
Curd: 2 tbsp, whisked
Jaggery Powder: 1 tsp
Curry leaves: 9-10 nos
Directions
- Dry roast the whole red chillies for 2-3 minutes, dry roast the other whole spices until their aromas are released on slow to medium heat
- The next step is making ghee roast masala. For that grind freshly roasted spices, ginger, garlic, tamarind water by adding a little amount of water. Grind to make fine ghee roast masala paste. In a pan heat up Ghee and fry paneer cubes till golden brown from all the sides. Drain and keep them aside.
- In the same pan, sauté chopped onions until they are translucent. Add the freshly prepared masala paste, stir and cook on low flame for 1-2 minutes, add curd and keep stirring continuously till ghee separates from the masala. Add salt & jaggery powder. Cook for another 2-3 minutes, add the fried paneer cubes, curry leaves.
- Coat the paneer with the masala and cook further 3-4 minutes.
- Serve paneer ghee roast with chapati or Paratha.