Paneer Ghee Roast Recipe

Ghee roast is such a classic dish prepared across south it’s either prepared with pepper or dried red chillies. I've prepared the Karnataka version ghee roast recipe. What I love and enjoy about classic recipes is we can alter and add ingredients which we prefer and it still tastes excellent. 

As a recipe developer it is important to change the recipe and incorporate new ingredients to discover new favorite. Ghee roast is normally prepared with mutton, fish or chicken, but I have tried to use paneer which turned out utterly delicious. This recipe can be served as a starter or as a side dish for phulkas dosas. 

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Ingredients: 
500 Grams Milky Mist Paneer
1 Medium Onion Roughy Chopped
1 Large Onion Finely Chopped
1 Tbsp Chilly Powder
1 Tbsp Coriander Powder
1/4 Tsp Turmeric Powder
15 Dried Red Chillies
10 Black Pepper Corns
4 Cloves
1/4 Tsp Fennel Seeds
1/4 Tsp Cumin Seeds
10 Fenugreek Seeds
1/4 Tsp Mustard Seeds
3 Pods Cardamom
1 Inch Stick Cinnamon
3 Sprigs Curry Leaves
1 1/2 Tbsp Ginger and Garlic Paste
2 Tbsp Tamarind Pulp
Salt as per taste
Ghee as required 
Oil as required...

Method:
Use extra malai paneer for this recipe. Chop the paneer into larger chunks. If we chop and use larger chunks panner it retain the buttery texture and absorbs more flavor.

Heat a wok on medium flame. Add 5 tbsp ghee and 5 tbsp oil allow to reach temperature. Gently add 5 to 6 pieces paneer and fry for 30 seconds on each side drain and reserve the paneer on a plate.

Using the same oil and ghee fry the spices, chillies and roughly chopped onions till the onion turns golden in color.

Remove the masala from flame transfer the fried ingredients along with ghee to a mixerjar and grind to form a smooth paste we can add a splash of water to grind into a paste.

Using the same wok place it on medium flame. Add 2 tbsp ghee and 2 tbsp oil allow to reach temperature. 

Fry the curry leaves allow to splutter. Add the finely chopped onions and fry for a minute. Add the chilli powder, turmeric powder and coriander powder and fry for a minute until the raw flavor reduces.

Add the ground masala and fry for a minute. Do not waste the masala paste which is in the mixerjar add 1/2 cup water dilute all the masala and transfer to the frying masala in the wok.

Add salt as per taste stir and allow to reduce on medium flame. Once the masala reduces oil and ghee will surface on the sides. Add the tamarind pulp and stir cook for another 2 minutes. Check for salt and add if needed.

Add the fried and reserved paneer chunks stir and fry for a minute. place on low flame allow the paneer to cook for 5 more minutes. Top with 2 tbsp ghee and serve hot...Enjoy this dish with phulkas or neer dosas.