DRIED RED CHILLI - 5

firstly, to prepare masala paste heat 1 tsp ghee and roast 5 dried red  chill, 1 tbsp coriander seeds, 1 tsp cumin, ¼ tsp methi, ½ tsp fennel  and ½ tsp pepper

1

ROAST - LOW FLAME

roast on low flame until the spices turn aromatic.

2

GARLIC - 4 CLOVE

further, add 4 clove garlic and saute slightly without burning

3

COOL COMPLETELY

transfer the spices into a blender and allow to cool completely.

4

TAMARIND EXTRACT

prepare a smooth lump-free batter.

5

BLEND

blend to smooth paste. masala paste is ready, keep aside.

6

PANEER - 15 CUBES

in another pan heat 1 tsp ghee and roast 15 cubes paneer.

7

ROAST - LOW FLAME

roast on low to medium flame or until it turns golden brown. keep aside.

8

ONION - HALF CHOPPED

in a large kadai heat 2 tbsp ghee and add ½ onion and few curry leaves

9

SAUTE WELL

saute until onions shrink slightly.

10

TURMERIC - 1/4 TSP

further add ¼ tsp turmeric and saute well.

11

MASALA PASTE

now add in the prepared masala paste and cook well.

12

COOK - 10 MINUTES

saute and cook well for at least 10-15 minutes or until ghee separate

13

CURD - 2 TBSP

add in 2 tbsp curd and saute well until well combined

14

SALT - HALF TSP

furthermore, add ½ tsp salt and ½ tsp jaggery. mix well.

15

PANEER - 15 CUBES

now add in roasted paneer and cook for a minute

16

READY TO EAT

finally, garnish with few curry leaves and enjoy paneer ghee roast with roti or dosa.

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