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.
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further, add 4 clove garlic and saute slightly without burning.
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transfer the spices into a blender and allow to cool completely.
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blend to smooth paste. masala paste is ready, keep aside.
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roast on low to medium flame or until it turns golden brown. keep aside
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in a large kadai heat 2 tbsp ghee and add ½ onion and few curry leaves.
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saute and cook well for at least 10-15 minutes or until ghee separates.
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finally, garnish with few curry leaves and enjoy paneer ghee roast with roti or dosa.
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