Paneer Ghee Roast

Name: Paneer Ghee Roast
Total time: 1500 s
Yield: 2-3 servings
Cuisine: Indian
Ingredients: 250 gms. paneer, cut into desired shapes; 1 tsp. salt or to taste; pinch turmeric powder; pinch red chili powder; 1 onion, chopped; 1/3 cup yoghurt, well beaten; 2 sprigs curry leaves; 4 tbsp. ghee; 1 tbsp. coriander leaves, chopped; Dry roast & grind -; 8-10 Kashmiri red chilies; 3-4 red chilies; 1/2 tsp. black peppercorns; 1 tbsp. coriander seeds; 1 tsp. cumin seeds; 1 tsp. fennel seeds; 1/4 tsp. fenugreek seeds; 1 ginger; 3-4 garlic cloves; 1 tsp. jaggery; 1 tsp. tamarind paste

Bethica Das @kitchen_flavours

Sharjah (UAE)

#CA26 - Paneer Ghee Roast is a vegetarian version of the very popular Mangalorean special Chicken Ghee Roast. This style of dish is very spicy with the addition of dry red chilies and peppercorns. However, it is toned down to some extent with the addition of tamarind, yoghurt and jaggery. You may adjust the spiciness according to your preference. This dish is cooked in ghee and is a great party recipe where it can be served as an appetizer. It can also be relished as a side dish with dosa, appam, idiyappam or chapatti for a sumptuous meal.

The origin of the original recipe goes back to the town of Kundapur. So at times, it is also called Kundapur style Ghee Roast. It is very spicy and full of flavors coming from the ghee and a medley of various spices. You can use Kashmiri red chilies instead, for less of heat. There are many versions to this amazing dish and any which way it is prepared, it simply tastes awesome. The whole spices are freshly dry roasted and ground to make the dish more flavorful.

Bethica Das @kitchen_flavours

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Ingredients

20-25 minutes

2-3 servings

250 gms.paneer, cut into desired shapes
1 tsp.salt or to taste
pinchturmeric powder
pinchred chili powder
1onion, chopped
1/3 cupyoghurt, well beaten
2 sprigscurry leaves
4 tbsp.ghee
1 tbsp.coriander leaves, chopped
Dry roast & grind -
8-10Kashmiri red chilies
3-4red chilies
1/2 tsp.black peppercorns
1 tbsp.coriander seeds
1 tsp.cumin seeds
1 tsp.fennel seeds
1/4 tsp.fenugreek seeds
1ginger
3-4garlic cloves
1 tsp.jaggery
1 tsp.tamarind paste

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Steps

20-25 minutes

1

Dry roast all the spices from Kashmiri red chilies to fenugreek for 1-2 minutes or till you get a nice aroma. Keep aside to cool. Now grind along with the garlic, ginger, jaggery and tamarind into a smooth paste.
2

Heat 1 tbsp. ghee & add a pinch of salt, turmeric powder and red chili powder. Give it a stir. Add the paneer and sauté till they are lightly browned.
3

Heat 2 tbsp. ghee & sauté the onion & curry leaves till light brown. Add the ground paste, yoghurt, turmeric powder....
4

And salt to taste. Mix everything well & sauté till the oil separates. Add the fried paneer & a sprinkle of some water. Stir fry for 1-2 minutes till the paneer is well coated with the masala.
5

When done, drizzle remaining ghee & garnish with coriander leaves. Serve with steamed rice, dosa, appam, neer dosa, idiyappam, plain biryani or chapatti for a sumptuous meal.