Weekends are for cooking and if you’re on the hunt for the next perfect recipe for a fam brunch over the weekend, we’re here for you! Our favourite gal Vidhi Doshi a.k.a @ramenhairedgirl sent in her super easy-to-follow recipe of ghee roast paneer that you can enjoy on its own or pair with some yummy neer dosa. Scroll down to check out the full recipe with step by step images for your reference.
10 dried Kashmiri chillies
1 1/2 tbsp coriander seeds
1 1/2 tsp peppercorns
1 1/4 tsp cumin seeds
1/2 tsp mustard seeds
1/4 tsp fenugreek seeds
10-12 garlic cloves
2 tbsp thick tamarind paste
1/2 tsp lemon juice
5 tbsp ghee
200 gms paneer (cubed)
10-12 curry leaves
1 large onion (chopped)
3 tbsp whisked yogurt
1 tsp jaggery
Salt to taste
Step 1: Add the whole spices to a pan, dry roast them for a few minutes till fragrant and they slightly change color.
Step 2: Let them cool and grind them to a fine powder.
Step 3: To this, add the garlic, tamarind paste, lemon juice, 3-4 tbsp water and grind to a thick paste. Keep aside.
Step 4: Heat 3 tbsp oil in a pan, add the paneer to the hot ghee, and cook till its light golden in color. Remove the paneer and keep it aside.
Step 5: In the same pan, add the onions and curry leaves. Sauté till translucent.
Step 6: Add the made paste to this along with 2 tbsp water, 2 tbsp ghee and let it cook for 8-10 minutes or till the ghee starts leaving the sides.
Step 7: Now add the yogurt to it.
Step 8: Cook the yogurt for 2 minutes.
Step 9: Now add the cooked paneer, jaggery and salt to taste. Mix well till the paneer heats through and jaggery has melted.
Step 10: Serve hot with neer dosa!
When are you planning to try your hands on this easy recipe of paneer ghee roast? Let us know in the comments below!