Paneer Ghee Roast Recipe (Mangalore Style Paneer Ghee Roast)

Ingredients

• 2 cups paneer (cottage cheese) cubes
• 2 tbsp ghee for shallow frying
• 1/4 cup ghee for cooking
• 1/2 cup finely chopped onion
• 3 tbsp whisked dahi (curd)
• 1 tsp grated jaggery (gur)
• salt (namak) to taste
• 10 to 12 curry leaves (kadi patta)
• 2 to 3 pandi chillies
• 3 to 4 whole dry Kashmiri red chilli
• 1 tbsp coriander (dhania) seeds
• 1/2 tbsp cumin seeds (jeera)
• 1 tbsp fennel seeds (saunf)
• 1 tsp black peppercorns (kalimirch)
• 3 to 4 clove (laung / lavang)
• 1 tsp fenugreek (methi) seeds
• 5 to 6 garlic (lehsun) cloves
• 1 tbsp chopped ginger (adrak)
• 2 tbsp tamarind (imli) pulp

Steps

1. Heat another broad non-stick pan, add the pandi chillies, kashmiri dry red chillies, coriander seeds, cumin seeds, fennel seeds, black peppercorn, cloves and fenugreek seeds and dry roast on a medium flame for 2 to 3 minutes or until it releases an aroma. Transfer to a plate and keep aside to cool c
2. Transfer the roasted whole spices into a blender jar, add the garlic, ginger, tamarind pulp and ¾ cup of water and blend into a smooth paste. Keep the masala paste aside.
3. To make paneer ghee roast, heat 2 tbsp ghee in a broad non-stick pan, add the paneer and shallow fry till it turns golden brown in colour from all sides. Keep aside.
4. Heat ¼ cup of ghee in a kadhai, add the onions and sauté on a medium flame for 2 to 3 minutes or till they turn translucent.
5. Add the freshly prepared masala paste, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
6. Add curd, mix well and cook on a medium flame for 1 to 2 minutes or till the ghee is released, while stirring continuously.
7. Add the jaggery and salt and cook on a medium flame for 2 to 3 minutes or till the ghee is released, while stirring occasionally.
8. Add the fried paneer cubes and curry leaves, mix well and cook on a medium flame for 2 to 3 minutes till the masala coats the paneer well.
9. Serve hot.