|Serving Size : 3 people
Cooking Time : 20 mins
|To make Chettinad masala|
|1 tsp||Coriander Seeds|
|1 tsp||cumin seeds|
|1 tsp||Fennel Seeds|
|1 tsp||Pepper Corns|
|4-5||Dry red chilies|
|2||Cloves of Garlic|
|1 Tbsp||Lemon juice|
|1/4 tsp||Turmeric Powder|
|To make Paneer Ghee Roast|
|4 Tbsp||Ghee / Clarified butter|
|1(150g)||Onion (finely chopped)|
|1/4 cup||Yogurt / Curd|
|Curry Leaves for Garnishing|
|Salt to taste
Step 1) Making Special Chettinad Masala:
Dry roast Kashmiri chilies in a pan ,once roasted take it out and keep aside.Then in the same pan roast coriander seeds, cumin seeds, Fennel seeds, pepper corns and dry red chilies.The reason why we are roasting separately is because the kashmiri chilies are larger in size and all other ingredients are much smaller compared to it so the seeds might easily get burnt so to avoid burning we are roasting them separately.Do this on a low-medium heat and be careful while roasting the masalas, do not burn the seeds.
Step 2) Grinding the Masala:
Transfer all the ingredients into a blender and add a piece of ginger, garlic, lemon juice, Turmeric powder and grind it into a smooth and a thick paste.I have used 1/3 cup of water while grinding.
Step 3) Frying the paneer:
Melt ghee in a wide pan and fry the paneer on a medium heat until all the sides turns golden. Cut the paneer into medium sized cubes.Do not over fry the paneer it will become hard so as soon as you see golden color remove the paneer from the ghee.
Now in the same ghee add one finely chopped onion, some salt and saute the onions for 2 minutes. Once the onions are nice and translucent add the ground chettinad masala and also add yogurt to it and mix well and cook the mixture for sometime (8-10 minutes on medium heat) until all the raw smell of the masala is gone.
That is it our delicious and spicy Paneer Ghee roast is ready to be served. It goes excellent with pulao and plain rice. You can make this as a semi gravy version by adding some water to the onion masala mixture and after it comes to a boil add the paneer pieces.Semi gravy paneer masala goes very well with chapathi and rotis.
We can also replace panner with Mushrooms, Cauliflower and even with potatoes.I have tried with potatoes twice and had as a side for roti my family really loved the recipe and i have started to experiment lot of dishes with the same base.Please do try this simple yet delicious paneer recipe and share your feedback with us. Spread the Joy of Cooking :)
Paneer Roast is and awesome recipe made with roasted spices and with ghee roasted paneer which has lots of flavors and taste.We can make it both dry and semi gravy and is an excellent side dish for rice, Roti and Chapathi
- For Chettinad Masala
- 5 Kashmiri Chilies
- 1 tsp Coriander Seeds
- 1 tsp cumin seeds
- 1 tsp Fennel Seeds
- 1 tsp Pepper Corns
- 4-5 Dry red chilies
- 1 inch Ginger
- 2 Cloves of Garlic
- 1 Tbsp Lemon juice
- 1/4 tsp Turmeric Powder
- To Paneer Ghee Roast
- 4 Tbsp Ghee / Clarified butter
- 1(150g) Onion
- 1/4 cup Yogurt / Curd
- Curry Leaves for Garnishing
- 1 tsp coriander powder
- Salt to taste
- Roast the spices and grind them with turmeric,ginger, garlic, and water to make Chettinad Masala
- Melt ghee and fry the paneer and set aside
- in the same ghee saute onions and add then add the masala , yogurt and cook until the raw smell is gone
- Add the roasted paneer and mix well with the masala
- Add Curry leaves for garnishing.
- Paneer Roast recipe is ready to be served as a side for rice and chapathi.