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Paneer Ghee Roast

Paneer Ghee Roast

If you are thinking of preparing a dish that hits your soul right from the first bite, Paneer Ghee Roast is where your search ends. Check out this easy recipe and cook it at home for your dearest family members. 

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PREP TIME

15 mins

COOK TIME

15 mins

TOTAL TIME

30 mins

Ingredients

For Ghee Roast Masala:

 

For Marination:

  • 200 Gms. Paneer
  • 1 Tsp. Lemon Juice
  • 2 Tbsp. Curd
  • Salt as per taste.

 

For sautéing: 

 

Method

Preparation of the Masala:

  • Take a pan or kadai and heat 1 Tbsp. Ghee.
  • Once the Ghee melts, add all the spices and the chillis that are mentioned in the ingredients for the masala.
  • Keep the heat low, and while stirring occasionally, roast the spices until they have a robust aroma.
  • Once done, add the Tamarind and Garlic Cloves.
  • Mix well, switch off the heat, and let this mix cool down for a while.
  • Once the mixture cools down, transfer it to a grinding jar. 
  • Next, add 6 Tbsp. water and grind until it becomes a smooth and fine paste. 

 

Marinating the Paneer

  • Transfer the entire Masala paste to a mixing bowl.
  • Add the Curd, 1 Tbsp. Lemon Juice and salt as per taste.
  • Now, add the Paneer cubes and mix well. 
  • Ensure the Paneer cubes are coated well, and marinate them for 30 to 45 minutes.

 

Making Paneer Ghee Roast

  • Heat 2 Tbsp. Ghee in the same pan you used for the Masala.
  • Next up, add the chopped onions.
  • Then add the Curry Leaves and Turmeric Powder.
  • Mix well and sauté for 3 to 4 minutes until the onions turn translucent.
  • Once done, add the marinated Paneer cubes.
  • Mix very well but gently enough, and once done, add the Jaggery Powder and mix again.
  • Then add ¼ cup of water and repeat the mixing process.
  • Simmer the gravy for about a couple of minutes, and do not overcook the Paneer to prevent the cubes from getting hard.
  • Once done, switch off the heat and let the gravy thicken until you see specks of ghee floating on top. 
  • Garnish the Paneer Ghee Roast with some coriander leaves and serve hot.