Paneer Ghee Roast

Ingredients

• 150–200 g paneer
• 1 tsp ghee
• 1 tsp oil
• 1 onion, sliced
• 4–5 garlic cloves
• 1-inch ginger
• 1 tsp coriander seeds
• 1/2 tsp cumin
• 1/2 tsp fennel
• 1/2 tsp black pepper
• 2–3 Byadgi red chillies
• Small piece jaggery
• Small piece tamarind
• Curry leaves, as shown
• Salt, to taste
• A little water, as shown

Steps

1. Dry roast the coriander, cumin, fennel, and black pepper; lightly roast the Byadgi chillies and transfer everything to a blender.
2. In the same pan, heat oil and sauté the onion until golden-brown. Add it to the blender with the garlic, ginger, jaggery, tamarind, and a little water; blend into a thick paste.
3. Heat ghee, add the paneer and curry leaves, and sauté until golden.
4. Add the prepared masala, salt, and a splash of water; cook until the masala becomes thick, slightly dry, and beautifully coats the paneer.
5. Serve hot with rice.

The reel

via @shemusttry

Tips

• Sear paneer until the edges color, then take it out. It turns rubbery if it sits.
• Add it back at the end so it warms through without boiling.
• If a batch crumbles, soak the next block in hot water for five minutes.

Questions