Paneer Ghee Roast Masala is a Mangalorean recipe which goes well with Roti, Nan, Pulav, etc. The main ingredients are Paneer, Red Chillies and Ghee. The Chilli can be of the Bedgi variety which gives the spiciness as well as the color. If Kashmiri Chillies are used, one has to add Guntur Chilli to give the spiciness to the recipe.
For The Masala
Ghee – 1 tsp
Coriander Seeds – 2 tsp
Cumin Seeds (Jeera) – 1 tsp
Fennel (Saunf) Seed – ½ tsp
Whole Black Pepper – ¼ tsp
Fenugreek Seed – 20 Nos
Bedgi Mirchi (Bedgi Red Chilli) – 7
Ginger – ½ inch long piece
Garlic Cloves – 4
Fresh Curd (Yogurt / Dahi) – ¼ cup
Paneer (Cottage Cheese) – 250 Gms (cut into cubes)
Turmeric (Haldi) Powder – 1 pinch
Salt to taste
Ghee (Clarified Butter) – 2 tbsp
Onion -1 (finely chopped)
Curry Leaves – from two twigs
Sugar or Jaggery – ½ tsp
Lemon juice – 1 tsp or as required
Salt to taste
Heat ½ tsp of Ghee in a pan. Add all the spices in the ‘For the Masala” column except Ginger and Garlic. Roast them in low flame till they become aromatic and roasted well.
Allow them to cool. Add Ginger and Garlic to these ingredients and grind them without water. Now, add a little water and grind it to a smooth paste.
Take the Paneer Cubes in a bowl; add the Fresh Curd, Turmeric Powder and Salt.
Mix well and leave it for about 30 minutes to marinate.
Heat 1 tsp of Ghee in the same pan used for roasting the masala.
Add the marinated Paneer Pieces and roast them in low to medium flame for a minute.
Flip the pieces and roast the other side also. This is required to give the flavor to the Paneer. Keep aside.
Add the remaining Ghee in the pan. When it becomes hot, add Curry Leaves. In another few seconds, add the chopped Onion and sauté till the Onion becomes translucent.
Add the ground masala paste and ½ cup of water (or water as required).
Mix well. When it starts boiling, cover the pan with a lid and simmer for 5 to 6 minutes.
Add the roasted Paneer Cubes along with the Curd used for marinating, mix well.
Add water if necessary to adjust the consistency. Simmer for 2 to 3 minutes.
Add the Lemon Juice. Transfer to a serving bowl.
Do not overcook the Paneer. Over cooking will make the Paneer stiff and chewy.