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.

roast on low flame until the spices turn aromatic.

further, add 4 clove garlic and saute slightly without burning.

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

also add 2 tbsp tamarind extract and ¼ cup water.

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

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

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

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

saute until onions shrink slightly.

further add ¼ tsp turmeric and saute well.

now add in the prepared masala paste and cook well.

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

add in 2 tbsp curd and saute well until well combined.

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

now add in roasted paneer and cook for a minute.

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