Paneer Ghee Roast Recipe
The softness of Paneer due to roasting in Ghee for 8-10 minutes, and then coated with a spicy, but flavourful masala is something Heaven for me.
Servings 6
Ingredients
Masala Preparation
- 2 tbsp Coriander Seeds
- 2 tbsp Cumin seeds
- 5-6 Kashmiri Red Chilies
- 1 tsp Fenugreek Seeds
- 1 tbsp Fennel Seeds
- 1 tbsp Black Peppercorn
Gravy and Frying Paneer
- 1 cup Ghee
- 300 gm Paneer cubes
- 2 tsp Jaggery
- 1 cup Whisked Curd
- as per taste Salt
- 10-12 Curry leaves
Instructions
Preparing Masala
- Roast all the Spices and Herbs for 2-3 minutes on low flame and then transfer into a Masala Jar.
- Add Garlic, Tamarind Water, and a tsp of Water and Grind the Masala into a Smooth Paste.
Roasting Paneer
- Heat a cup of Ghee in a Kadhai. Add the Paneer Cubes and Roast on low- medium flame till browning of Paneer. Turn the Paneer, so that all the sides get Roasted.
- Turn the Paneer, so that all the sides get Roasted.
Making Gravy
- Use the Same Leftover Ghee to make Gravy.
- Add 2 finely chopped Onions to it and Saute it till Translucent.
- Once the Onion is Translucent, add Grounded Masala. Cook well to 10-15 minutes on medium flame.
- Add Whisked Curd, and Salt and Stir Well. Cook for few more minutes.
- Add Jaggery. When Jaggery melts, add the Roasted Paneer cubes and Curry leaves.
- Cover the Kadhai with lid and Let the Paneer simmer and Coated beautifully with the Gravy.
- Turn off the Flame and Add a tbsp of Ghee.
- Paneer Ghee Roast is Ready to Serve.
Notes
To make the Gravy dry, set the flame to high 5 minutes before turning the flame off. Keep Stirring continuously for 5-6 minutes so that the masala does not burn from the Bottom.