Paneer Ghee Roast

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

Steps

1. Dry roast the spices from the Kashmiri red chilies through the fenugreek for 1-2 minutes, or until fragrant. Put aside to cool, then grind with the garlic, ginger, jaggery and tamarind to a smooth paste.
2. Heat 1 tbsp. ghee and stir in a pinch of salt, turmeric powder and red chili powder. Put in the paneer and sauté to a light brown.
3. In 2 tbsp. hot ghee, sauté the onion and curry leaves until light brown. Put in the ground paste, yoghurt and turmeric powder.
4. Add salt to taste, mix thoroughly and sauté until the oil separates. Put in the fried paneer and sprinkle with some water. Stir fry for 1-2 minutes, until the masala coats the paneer well.
5. Once done, drizzle with the remaining ghee and garnish with coriander leaves. Offer with steamed rice, dosa, appam, neer dosa, idiyappam, plain biryani or chapatti for a sumptuous meal.