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.
- 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
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.
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.
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.
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.