- Preparing Masala Paste: Heat 1 tablespoon ghee in a thick bottomed pan. Once the ghee melts, add all the spices - 2 teaspoon coriander seeds, 1 teaspoon cumin seeds, ¼ teaspoon fennel seeds, ¼ teaspoon whole black pepper, 20 fenugreek seeds (methi dana), 4 kashmiri red chillies (or byadagi red chillies) and 2 guntur red chillies (or hot red chillies). On a low flame stirring often roast the whole spices till they become aromatic. Once the spices are roasted well and aromatic, add 3 medium garlic cloves (lahsun) and 1 teaspoon tightly packed tamarind (imli). Mix well and switch off the flame. Let this spice mixture cool. Take all of the roasted spice mixture in a small grinder jar or chutney grinder. Add 6 tablespoons water and grind to a smooth paste. Do not make the ground paste too thin. If you make the paste thin, then skip adding water later. Marinating Paneer: Take all of the masala paste in a mixing bowl. Add 2 tablespoon fresh curd, 1 teaspoon lemon juice and salt as per taste. Add 200 grams paneer cubes. Mix very well. Gently mix the paneer cubes with the masala so that the paneer cubes are well coated with the masala. Marinate paneer for 30 to 45 minutes. If keeping for a longer time, then refrigerate. In the grinder jar, add ¼ cup water and blend it the stuck paste will come out and add this also.mix well. Making Paneer Ghee Roast: Heat 2 tablespoons ghee in the same pan. Add ⅓ cup chopped onions. Next add 10 to 12 curry leaves (kadi patta) - kept whole or roughly chopped and ¼ teaspoon turmeric powder (haldi). Mix very well and sauté for 3 to 4 minutes or till the onions turn translucent on a low to medium-low flame. Now add all of the marinated paneer mixture. Also add all the masala scraping the bowl. Mix very well. Add ½ teaspoon jaggery powder and mix again. Add ¼ cup of masala mixed water or plain water. Mix again very well. Simmer the gravy for about 2 minutes on a low to medium-low flame. Do not overcook the paneer as then the cubes will become dense and hard. Once done, then switch off the flame. The gravy will thicken and you will see specks of ghee on top. Serve paneer ghee roast hot garnish with some fried curry leaves or coriander leaves.
Paneer ghee roast
#myrecipe
By Shaalini Shaalu
Jan, 8th
607
Servings
2 persons
Cook Time
35 minutes
Ingredients
16
- 18
Ingredients
- Ghee
- Coriander seeds
- Fennel seeds
- Cumin seeds
- Black pepper
- Fenugreek
- Kashmiri Red chilli
- Tamarind
- Cloves
- Water
- Lemon
- Curd
- Paneer
- Onion
- Curry leaves
- Turmeric
- Jaggery powder
- Salt
