A delectable vegetarian version of Mangalorean style Paneer Ghee Roast Masala. This dish can be served as a starter or as a curry (this is a gravy recipe). For all the spice lovers out there, this one is going to make your taste buds dance.

Prep Time – 10 mins
Cooking time – 15 mins
Serving – 2

Ingredients & Measurements:

Shuddh Paneer (cottage cheese) – 200 gm (Cubes)
Shuddh Ghee (clarified butter) – 1 Tablespoon (Paste) 2 Tablespoon (Roast)
Shuddh Yogurt – 2 Tablespoons
Onion – 1/2 (Chopped)
Water – 1/4 cup
Coriander Seeds – 2 Teaspoons
Cumin Seeds – 1 Teaspoon
Dry Red Chilies – 4 pc
Hot Red Chilies – 2 pc
Garlic Cloves – 2-3 pc
Lemon Juice – 1 Teaspoon
Curry leaves – 10 (Chopped or Whole)
Turmeric Powder – 1/4 Teaspoon
Fenugreek Seeds – 1.5 Tablespoon
Whole Black Pepper – 1/4 Teaspoon
Fennel Seeds – 1/2 Teaspoon
Tamarind Paste – 1 Teaspoon
Jaggery Powder – 1/2 Teaspoon
Salt – To Taste

Instructions:

Put a thick bottomed pan on medium heat and add Shuddh ghee.
Add all the spices and roast on low flame.
Add garlic, tamarind and mix well.
Once the mixture cools, add it to a grinder and add water to make a smooth paste. (not thin)
Add Shuddh Yogurt, lemon juice and salt to a bowl.
Add Shuddh Paneer along with the paste to the bowl and mix well.
Let it sit in the refrigerator to marinate for 40-50 mins.
Add Shuddh Ghee to a pan and add chopped onions.
Add turmeric powder and curry leaves and saute until onions turn translucent.
Add the marinated mixture to the pan and mix well.
Add water, jaggery powder and cook on low flame until the gravy becomes a little thick.
There you have it, delicious Mangalorean Paneer Ghee Roast ready to serve.

Suggestion:

It is usually a dry recipe but as we have prepared it with gravy, combine it with Steam Rice or Chapati or Naan (Indian bread).\

Check out more recipes made with Shuddh Dairy products here.