Paneer Ghee Roast

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.