Paneer Ghee Roast
Paneer coated in a fiery Mangalorean-style roasted chilli and tamarind masala, rounded out with fragrant ghee.
Cuisine: South Indian (Mangaluru, Karnataka) · Style: Dry · Protein: Paneer · Total time: · Difficulty: medium · Servings: 4 · Spice: 4/5
Ingredients
- 400g paneer, cubed
- 8 dried Kashmiri chillies
- 1 tsp coriander seeds
- 1/2 tsp cumin seeds
- 1/2 tsp fennel seeds
- 1/4 tsp fenugreek seeds
- 1 tbsp tamarind pulp
- 1/4 cup yoghurt
- 1 tbsp ghee, plus more for cooking
- 6 garlic cloves
- 1 tsp jaggery
- Curry leaves and salt
Steps
- Dry-roast chillies, coriander, cumin, fennel, and fenugreek until fragrant. Blend with garlic, tamarind, jaggery, and a little water into a smooth paste.
- Coat paneer with yoghurt, salt, and a spoonful of the paste. Rest for 15 minutes, then sear gently in ghee until lightly golden; remove from the pan.
- Cook the remaining paste in ghee with curry leaves until glossy and aromatic. Return paneer, toss until coated, and serve hot with neer dosa, rice, or parotta.