Roasted Paneer

Ingredients:

For masala paste

• 1 tsp ghee 
• 5 dried red chili
• 1 tbsp coriander seeds
• 1 tsp cumin
• ¼ tsp fenugreek
• ½ tsp fennel seeds
• ½ tsp pepper
• 4 clove garlic
• 2 tbsp tamarind extract
• ¼ cup water

For roasting

• 1 tsp ghee
• 15 cubes paneer 
• for ghee roast:
• 2 tbsp ghee / clarified butter
• ½ onion (finely chopped)
• few curry leaves
• ¼ tsp turmeric
• 2 tbsp curd
• ½ tsp salt
• ½ tsp jaggery

Instructions:

• To prepare the masala paste, heat 1 tsp ghee, and roast 5 dried red chilies, 1 tbsp of coriander seeds, 1 tsp cumin, ¼ tsp methi, ½ tsp fennel, and ½ tsp pepper on low flame until fragrant.
• Add 4 cloves of garlic and saute it slightly without burning.
• Transfer the spices into a blender after they have cooled completely.
• Add 2 tbsp of tamarind extract and ¼ cup water and blend into a smooth paste.
• In a pan heat, 1 tsp ghee and roast 15 cubes of paneer on low to medium heat until it turns golden brown. Keep it aside.
• In a large kadhai, heat 2 tbsp ghee and add ½ onion, ¼ tsp turmeric, and a few curry leaves and saute.
• Add the prepared masala paste and cook well for at least 10-15 minutes or until the ghee separates.
• Add in 2 tbsp curd and saute until it is well combined.
• Add ½ tsp salt and ½ tsp jaggery and mix well and then add the roasted paneer and cook for a minute.
• Garnish with a few curry leaves.

 Enjoy this paneer ghee roast as is or with roti or dosa!