Paneer Ghee Roast is a popular Mangalorean recipe whose origin is from a small town Kundapur, close to Mangalore. This Mangalore Paneer Ghee Roast is a spicy, juicy, and most flavourful Paneer roast recipe ever. Neer dosa with ghee roast is a heavenly combo.
Ingredients
20 Byadgi or Kashmiri red chillies
1 tsp coriander/dhania seeds
1/2 tsp jeera/cumin seeds
4-5 peppercorns
3-4 methi/fenugreek seeds
6 garlic cloves
small gooseberry size tamarind
Salt to taste
Grind the above ingredients into a smooth paste.
Ingredients for the ghee roast
15 cubes of paneer
Salt to taste
2 tbsp ghee
Masala as required
2 tbsp curds
Pinch of sugar
Curry leaves for garnishing
Procedure
Heat one tsp ghee in a pan and add curry leaves, paneer cubes with a little salt, saute for a minute. Put the paneer cubes in a bowl of warm, salted water to avoid it from turning hard.
Heat the remaining ghee in the same pan and add around 3 tbsp masala paste (or as per your taste)
Fry the masala well until it leaves the ghee from the sides
Add the curds and roast well for 5 minutes or till the masala turns dark red.
Drain the water from the paneer cubes and add paneer cubes to the masala
Add a pinch of sugar (optional) and cook for 5 more minutes. Turn off the flame.
Serve hot with Neer dosa or ghee rice.
You can store the remaining masala paste in the freezer.
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