Paneer ghee roast

Ingredients

• GRIND TO PASTE

  • 4 - Kashmiri red chilies

  • 3 - Red chilies

  • 1 tbsp - Coriander seeds

  • 1 tbsp - Cumin seeds

  • 1 tbsp - Fennel Seeds

  • 1 tsp - Fenugreek Seeds

  • 1 tbsp - Pepper Corn

  • 4 nos - Cloves

  • 6 - Garlic cloves

  • 1 inch - Ginger

  • 1 tbsp - Tamarind paste

• OTHER INGREDIENTS

  • 3 tbsp - Ghee

  • 400 gm - Paneer cubes

  • 1 - Shallots

  • 3 tbsp - Yogurt

  • 1 tsp - Sugar

  • 10 - 12 nos - Curry leaves

Preparation

• Dry roast each spices individually until they release the aroma. Do not let it burn.

• Add roasted spices along with garlic, ginger, tamarind paste and 1/4 cup of water and grind to smooth paste.

• Heat ghee with little oil and shallow fry panner until they are golden brown.

• In the same oil add onions and fry until they are transparent.

• Add the smoothly ground paste and cook on low flame for 2 to 3 mins.

• Add well beaten yogurt to this paste and stir continuously.

• Increase the heat and cook until ghee oozes out.

• Add salt and sugar, mix well.

• Add fried paneer and cook for 3 mins until masala coats well.

• Add curry leaves, mix well, and serve hot.