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.
The flavors were spot on and it was so easy to make.