A delectable vegetarian version of Mangalorean style Paneer Ghee Roast. 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).