Paneer Ghee Roast
Quick Details
Serves: 3
Marinating time: 15 minutes
Cooking time: about 30 minutes
Diet: Vegetarian
Serves: 3
Marinating time: 15 minutes
Cooking time: about 30 minutes
Diet: Vegetarian
Ingredients
For the masala paste
- 12 bydagi red chillies
- 1 tablespoon coriander seeds
- 1 tablespoon jeera
- 1 tablespoon black pepper
- 1 teaspoon saunf
- 1/2 teaspoon methi seeds
- 1 teaspoon tamarind paste I used Mothers
- 2 teaspoons ginger garlic paste
- 1 teaspoon jaggery powder
- 1 teaspoon Kashmiri red chilli powder for colour
- 10 tablespoons water
For the paneer
- 200 g paneer cubed
- 4 tablespoons curd
- 6 tablespoons ghee 4 to start, 2 to finish
- 4 sprigs curry leaves
- 1 onion chopped
- 1/4 teaspoon turmeric
- salt to taste
- 1 lemon juiced
Instructions
- Roast the spices. Heat a kadai and dry roast the bydagi chillies, coriander seeds, jeera, black pepper, saunf and methi until they start to smoke.
- Make the paste. Break the chillies into a blender jar. Add the roasted spices, tamarind paste, ginger garlic paste, jaggery, Kashmiri chilli powder and water. Blend to a smooth paste.
- Marinate. Mix the curd with 4 tablespoons of the paste. Add the paneer, coat well and marinate for 15 minutes.
- Cook the base. Heat 4 tablespoons of ghee in a pan. Add the curry leaves, onion and turmeric. Add 2 more teaspoons of the paste and salt.
- Roast the paneer. Add the marinated paneer and mix well. Add 2 more tablespoons of ghee and roast until the masala coats the paneer.
- Serve. Squeeze over the lemon juice and serve hot.