Paneer Ghee Roast Video

Heat another broad non-stick pan, add the pandi chillies, kashmiri dry red chillies, coriander seeds, cumin seeds, fennel seeds, black peppercorn, cloves and fenugreek seeds and dry roast on a medium flame for 2 to 3 minutes or until it releases an aroma. Transfer to a plate and keep aside to cool c
Transfer the roasted whole spices into a blender jar, add the garlic, ginger, tamarind pulp and ¾ cup of water and blend into a smooth paste. Keep the masala paste aside.

How to proceed

To make paneer ghee roast, heat 2 tbsp ghee in a broad non-stick pan, add the paneer and shallow fry till it turns golden brown in colour from all sides. Keep aside.
Heat ¼ cup of ghee in a kadhai, add the onions and sauté on a medium flame for 2 to 3 minutes or till they turn translucent.
Add the freshly prepared masala paste, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
Add curd, mix well and cook on a medium flame for 1 to 2 minutes or till the ghee is released, while stirring continuously.
Add the jaggery and salt and cook on a medium flame for 2 to 3 minutes or till the ghee is released, while stirring occasionally.
Add the fried paneer cubes and curry leaves, mix well and cook on a medium flame for 2 to 3 minutes till the masala coats the paneer well.
Serve hot.