Step-by-step
1
firstly, to prepare masala paste heat 1 tsp ghee and roast 5 dried red chill, 1 tbsp coriander seeds, 1 tsp cumin, ¼ tsp methi, ½ tsp fennel and ½ tsp pepper.
2
roast on low flame until the spices turn aromatic.
3
further, add 4 clove garlic and saute slightly without burning.
4
transfer the spices into a blender and allow to cool completely.
5
also add 2 tbsp tamarind extract and ¼ cup water.
6
blend to smooth paste. masala paste is ready, keep aside.
7
in another pan heat 1 tsp ghee and roast 15 cubes paneer.
8
roast on low to medium flame or until it turns golden brown. keep aside.
9
in a large kadai heat 2 tbsp ghee and add ½ onion and few curry leaves.
10
saute until onions shrink slightly.
11
further add ¼ tsp turmeric and saute well.
12
now add in the prepared masala paste and cook well.
13
saute and cook well for at least 10-15 minutes or until ghee separates.
14
add in 2 tbsp curd and saute well until well combined.
15
furthermore, add ½ tsp salt and ½ tsp jaggery. mix well.
16
now add in roasted paneer and cook for a minute.
17
finally, garnish with few curry leaves and enjoy paneer ghee roast with roti or dosa.
Video
Notes
- firstly, adding jaggery will balance the sourness and spiciness.
- also, you can prepare masala before in hand and saute with paneer just before serving.
- additionally, remove the seeds to reduce the spiciness of ghee roast.
- finally, fresh homemade ghee tastes great while preparing paneer ghee roast.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/paneer-ghee-roast-recipe-veg-ghee-roast/