Paneer ghee roast
Paneer ghee roast (from Manglorean cuisine):
One of the best recipes from manglorean cuisine which I learned from one of my fb friend is ghee roast recipe. It's a recipe having unique blend of light spices which are lighter to your gut and roasting the gravy in ghee to give you an authentic aroma and flavour of the dish.
Earlier I had tried egg ghee roast recipe, which have been already posted in my blog. Chicken ghee roast and crab ghee roast is on my to-do list and today I have tried making paneer ghee roast. Actually the blend of spices used to prepare the gravy remains the same for all recipes, the only change is replacing of the main ingredient of which you would wish to prepare ghee roast recipe.
This recipe gravy has a unique taste of some spices, pungency of red chillies, sweetness of jaggery, sourness of tamarind. You can try once you will love the taste.
Let's see the recipe.
Ingredients and method:
Step 1:
Dry roast 5 spices on pan (2 tsp coriander seeds, 1 tsp each of peppercorns, fennel seeds, jeera and fenugreek seeds) till fragnant and keep aside to cool.
In the same pan add 10 dry red chillies-begdi chillies till fragnant and cool.
Grind above all with 5 garlic cloves, a ball of tamarind, 2 tsp of jaggery, with a little amount of water to form a reddish paste.
In the above pan add a tsp of ghee, add paneer pieces and roast them on all sides till brown. Remove and keep aside.
In the same pan add 1 onion finely chopped. Saute. Add 4-5 curry leaves. Saute well.
Add grinded reddish paste.
Saute well. Add a tsp of ghee. Saute the masala paste till aromatic.
Then add a cup of water, or you can add mixer washed water and let it cook. Add a tsp of garam masala and salt as per taste. Let it cook.
Add paneer pieces.
Cook till dry.
Serve with parata/naan/roti/Puri.
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