Name: Paneer Ghee Roast
Prep time: 15 min
Cook time: 20 min
Total time: 70 min
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

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Prep Time 15 mins

Cook Time 20 mins

Total Time 1 hr 10 mins

Course Indian Kitchen

Servings 2 servings

Calories 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

Instructions

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.