I have posted many Paneer recipes. Here is another tasty delicious one with Paneer which you would love. It can be served as a starter. It goes well with Roti and Rice also. With its spiciness and Ghee flavor, it will become one of your favorite recipe for any get together, party and even at other times.
Oil – ½ tsp
Red Kashmiri Chilli – 5
Coriander Seeds – 1 tbsp
Cumin Seeds – 1 tsp
Fennel Seeds (Saunf) – ¾ tsp
Pepper Corns- ½ tsp
Fenugreek Seeds – 1/8 tsp
Cinnamon Sticks – 1 inch
Cloves (Lavang) – 3
Turmeric Powder – ¼ tsp
Garlic Pods – 5
Ginger – 1 inch
Paneer – 250 Gms (cut into cubes)
Clarified Butter (Ghee) – 3 tbsp
Curry Leaves – from 2 sprigs
Large Onion – 1 (finely chopped)
Yogurt – ¼ cup
Salt – to taste
Sugar – ¾ tsp
Heat 1/2 tsp of Oil in a pan. Add the Red Chillies, Coriander Seeds, Cumin Seeds, Fennel Seeds, Pepper Corns, Fenugreek Seeds, Cinnamon Stick and the cloves. Roast in low to medium flame till the aroma releases from the spices.
Once it cools down, take everything in a mixer jar. Add the Turmeric Powder, Garlic and Ginger. Blend it to a fine paste with required water. Do not make it a running liquid.
Heat ½ tbsp of Ghee in the same pan. Roast the Paneer Cubes in low to medium flame till the cubes turn golden brown. (You should make it quickly, else the Paneer make become very chewy. Keep aside.
Add 1 tbsp of Ghee to the same pan. Add Curry Leaves from 1 sprig. . Roast for few seconds. Add Onion and roast it till it becomes translucent.
Now, add the masala paste we prepared. Cook well for 3 to 4 minutes in low medium flame. Add the Yogurt. Combine well in low flame. Add Salt as required. Add Sugar. Cook for 3 to 4 minutes in low medium flame.
Add the roasted Paneer. Sauté for 2 to 3 minutes till the Ghee separates. Add Curry Leaves from 1 sprig. Mix well.
The Paneer Ghee Roast is ready. Garnish with fried Curry Leaves.