Paneer ghee roast is a simple paneer starter prepared within minutes using simple flavourful spice ingredients available in your pantry.
I came to know that paneer ghee roast exists only in recent time. I saw this in Divya's Instagram and loved the name. I wanted to try this out for long time, adapted the recipe and made it using their fresh paneer for the recent Suvai foods live demo at Singapore expo. Turns out delicious every single time. You can prepare this as quick fix for your hunger pangs or as starter of your meal too.
There are many variations in the recipe, but I adapted this one as it was very simple. Just made a few changes in preparation according to the convenience and the fresh paneer.
Since paneer is the main ingredient in this paneer ghee roast recipe, the paneer quality is really important. Suvai paneer blended well with the ingredients 👍🏻💝.

Paneer ghee roast recipe

Recipe Cuisine: Indian |  Recipe Category: Starter
Prep Time: 10 mins + 1 hr resting time |  Cook time: 10 mins |  Serves: 3  | Author: Raks anand

Click here for cup measurements

Paneer ghee roast is a simple paneer starter prepared within minutes using simple flavourful spice ingredients available in your pantry.

Ingredients

Paneer - 500 gms
Ghee - 4 tbsp
Salt to taste
Coriander or curry leaves for garnish
Thick curd - 6 tbsp
Juice of a lime
Salt - as needed
Turmeric - 1/2 tsp
Masala: Roast in a tsp of ghee
Kashmiri Red chillies - 8
Coriander seeds - 2 tsp
Cumin seeds - 1 tsp
Methi/ Fenugreek - 1/2 tsp
Pepper - 1/2 tsp
Tamarind - a small piece

Method:

1. Add a tsp of ghee, roast the ingredients under 'Masala' except tamarind. Once the spices are golden, add tamarind, give it a stir.
2. Remove in a plate for cooling down, grind it with curd to a paste.
3. Add turmeric, salt and lemon juice. Mix in cubed paneer carefully. You can keep it for marination 1 hour. I have made immediately, still good.
4. Heat a kadai, add ghee followed by crushed garlic.
5. Then add roast ground masala paste and saute a minute.
6. Add cubed paneer, marinated in curd masala paste.
7. Cook until masala coats the paneer and ghee oozes.

Notes

• If you are using frozen paneer, keep immersed in hot water until soft and then use in the recipe.
• Take care not to break the paneer. Stir occasionally.
• Take care not to burn the cumin seeds.

Step by step pictures

1. Add a tsp of ghee, roast the ingredients under 'Masala' except tamarind. Once the spices are golden, add tamarind, give it a stir.
2. Remove in a plate for cooling down, grind it with curd to a paste.
3. Add turmeric, salt and lemon juice. Mix well.
4. Add paneer kept immersed in hot water to the prepared masala paste. Mix carefully without breaking paneer.
5. Heat a kadai, add ghee followed by crushed garlic. Add the marinated paneer cubes.
6. Cook until masala coats the paneer and ghee oozes. Garnish with coriander or curry leaves.

Garnish with coriander leaves to serve.

from Rak's Kitchen https://ift.tt/2LmhGSo