Paneer Ghee Roast Recipe | पनीर घी रोस्ट | Chef Sanjyot Keer

Full recipe for Paneer ghee roast
Prep time: 15 mins
Cooking time: 15 mins
Serves: 4
Ingredients:
• Guntur dry red chilli 3-4 nos.
• Kashmiri dry red chilli 3-4 nos.
• Coriander seeds 1 tbsp
• Jeera 1 tbsp
• Black pepper corn 1 tbsp
• Fennel seeds 1 tbsp
• Methi seeds 1 tsp
• Cloves 3-4 nos.
• Garlic 5-6 cloves
• Ginger 1 inch
• Tamarind water 2 tbsp
• Water 2 tbsp
• Ghee 2 tbsp
• Paneer 400 gm (cubes)
• Onion 1/4th cup (chopped)
• Curd 2 tbsp (whisked)
• Sugar / jaggery 1 tsp
• Curry leaves 8-10 nos.
Method:
• Dry roast the whole red chillies for 2-3 minutes, dry roast the other whole spices until their aromas are released.
• Add the roasted whole spices along with roasted whole red chillies in a blending jar, add garlic, ginger and tamarind water, grind into a fine paste, adjust the consistency by adding little water.
• Heat ghee in a pan, shallow fry the paneer from all sides until golden brown.
• Heat the ghee in a wok, use the same ghee used for frying paneer, fry the chopped onions until they are translucent.
• Add the freshly prepared masala paste, stir and cook on low flame for 1-2 minutes, add curd and keep stirring continuously.
• Increase the flame and cook until ghee is released. Add salt, sugar / jaggery to balance the taste, you can skip if u do not prefer sweet.
• Cook of another 2-3 minutes, add the fried paneer cubes, curry leaves. Coat the paneer with the masala and cook further 3-4 minutes.
• Serve hot.
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