Ghee roast recipes are very common across India and are served typically as side dish snack. generally it is made with meat options particularly with chicken or mutton meat. but this recipe is dedicated to non-meat eaters and made with cottage cheese which is popularly known as paneer ghee roast.
It is an interesting snack which is known for its spice level, ghee flavour and softness of paneer. the recipe is an ideal party starter or as an appetiser, but can also be served as side dish to dosa and roti.
- 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.
- 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 it hot with Kerala paratha, laccha paratha, or dosa.