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Paneer Ghee Roast, a vegetarian version of the Mangalore Special Ghee Roast. This mildly spicy yet tangy Paneer Recipe is pretty close to Kadhai Paneer, yet different. If you are a fan of Paneer Recipes, you need to try this one out, the freshly roasted spice blend of Coriander-Cumin-Chili-Fenugreek-Tamarind along with the ghee brings out an amazing flavor to this one which separated this out from the crowd.. Skip the Butter Paneer for a day, and try out this Masala Paneer 🙂
Detailed Recipe :
Ingredients :
Ghee – 2 1/2 tbsp
Coriander Seeds – 3 tbsp
Cumin Seeds – 1 1/2 tbsp
Fenugreek Seeds – ½ tsp
Red Chili Powder / Whole – 2 tbsp / 6-7
Tamarind – 1 lemon sized ball
Garlic – 5-6 cloves
Dahi – ¼ cup
Paneer – 200g
GG Paste – ½ tsp
Salt – ½ tsp
Turmeric – ¼ tsp
Coconut Milk Powder – 2 tbsp.
Method :
• In a pan, add ½ tbsp. ghee, next goes in the coriander seeds, cumin seeds, fenugreek seeds. Roast for a minute, and then add in the red chili powder, tamarind, garlic and roast well for 2-3 minutes in low flame.
• After the spices have cooled down, add water and make a smooth paste.
• Make ridges/cuts in paneer cubes, and keep aside. In a mixing bowl, add in ginger-garlic paste, salt, turmeric and yogurt. Mix well, add in the paneer and keep aside.
• In a pan, pour in rest of the ghee, once hot, place in the just the paneer one by one and cook for 2 minutes in each side and take them out.
• In the remaining ghee, add the spice paste, and cook until it starts leaving the sides.
• Add in the coconut milk powder, remaining yogurt and mix well.
• Roasted paneer goes in next, along with water to adjust the consistency. Serve hot!
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