Paneer Ghee Roast
AuthorPriyanka SivaramakrishnanDifficultyBeginnerCubes of soft paneer in a tangy, spicy masala made from fresh roasted and ground spices.
Let the paneer soak in a bowl of warm water for 15-20 mins. This will ensure that you have pillow-soft paneer.
To prepare the marinade, roast the coriander, fennel, cumin, and fenugreek seeds along with the chillies and peppercorns in a couple of tbsps of ghee until the aroma fills up your kitchen. Allow this to cool and then blend it with the garlic pods, tamarind extract, curd, turmeric powder and salt.
Drain the paneer and chop it up into 1 inch cubes. Gently rub the marinade all over and set it aside in the fridge for about 30 minutes.
In a pan, heat 5 tbsps of ghee and add the curry leaves (keeping aside some for the end.) Once they turn a little crisp, add the finely chopped onions and saute until it becomes translucent.
Add the marinated paneer and gently mix it, being careful not to break the pieces. Cook this for about 5 minutes and no more. The more you cook paneer, the more hard it becomes, preventing it from absorbing all the masala.
Check and add salt if necessary. Add a tsp of jaggery for the balance of taste.
Take it off heat and garnish with more curry leaves and a splash of lime.
Serve hot with neer dosa.
Ingredients
Directions
Let the paneer soak in a bowl of warm water for 15-20 mins. This will ensure that you have pillow-soft paneer.
To prepare the marinade, roast the coriander, fennel, cumin, and fenugreek seeds along with the chillies and peppercorns in a couple of tbsps of ghee until the aroma fills up your kitchen. Allow this to cool and then blend it with the garlic pods, tamarind extract, curd, turmeric powder and salt.
Drain the paneer and chop it up into 1 inch cubes. Gently rub the marinade all over and set it aside in the fridge for about 30 minutes.
In a pan, heat 5 tbsps of ghee and add the curry leaves (keeping aside some for the end.) Once they turn a little crisp, add the finely chopped onions and saute until it becomes translucent.
Add the marinated paneer and gently mix it, being careful not to break the pieces. Cook this for about 5 minutes and no more. The more you cook paneer, the more hard it becomes, preventing it from absorbing all the masala.
Check and add salt if necessary. Add a tsp of jaggery for the balance of taste.
Take it off heat and garnish with more curry leaves and a splash of lime.
Serve hot with neer dosa.
Notes